flour, water, whole wheat flour, rye flour, salt, cracked wheat

This is our daily bread, the workhorse if you will. Named for our neighborhood because this is where our sourdough starter began and where it thrives, this hearty sourdough incorporates whole wheat flour for an extra layer of flavor. We feed our sourdough to favor the production of lactic acid (which is more buttery) rather than acetic acid (more vinegary), so it isn’t an outrageously sour bread.