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• Blueberry
extra virgin olive oil
pumpkin seeds*
potato flour
millet flour*
Sourdough Levain Boule • BlueberryThis 2lb loaf was originally inspired by a classic French country levain. It is leavened with 100% wild cultured sourdough starter. It begins with a 12 hour leaven preferment, which is then used to build the main dough. Once incorporated, the final dough is fermented at 70 F for 2 hours, followed by cold fermentation before shaping, proofing and baking. This bread has amazing complexity with subtle "sourness" and a rustic crust. It's a Mama Mel's
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