specifically our Pain au Levain. Naturally fermented, with no commercial yeast
it is the original “sourdough”.
than most of us can remember this has taken me out of my comfort zone, but I
have to say I’m really happy with the results. With a bit of whole wheat and a
nice yeasty tang, it’s the perfect bread to pair with some Vermont cheese, or
to grill and top with some garden tomatoes and olive oil.
by our friends at The Pitcher Inn, but we usually have a few loaves on the
shelf on Saturdays, so if you see it grab it. In the coming weeks I’ll be
ramping up production and I’m hoping to have it for sale several days a week.