The weekly rotating whole grain sourdough loaf from our friends Matt & Zena of Starter Bread!
Starter Bread bakes everyday loaves with a wide variety of local whole grains and fresh flours. They use a natural sourdough fermentation to create a staple that keeps well and feeds the mind, body, and soul.
Baker's description (3/30):
Barley Porridge was one of the first breads we came to love. Porridge is a great way to add flavor and texture from non-glutinous grains to glutenous bread. This sourdough wheat bread with a porridge of hearty purple barley has stood the test of time for us (5+ years) which is nothing relative to its history with humans.
With Oregon State University's Barley World breeding program, we continue to be inspired by new possibilities with this ancient grain. Hulless (naked), multi-use varieties will become more and more common thanks to this work!
The weekly rotating whole grain sourdough loaf from our friends Matt & Zena of Starter Bread!
Starter Bread bakes everyday loaves with a wide variety of local whole grains and fresh flours. They use a natural sourdough fermentation to create a staple that keeps well and feeds the mind, body, and soul.
Baker's description (3/30):
Barley Porridge was one of the first breads we came to love. Porridge is a great way to add flavor and texture from non-glutinous grains to glutenous bread. This sourdough wheat bread with a porridge of hearty purple barley has stood the test of time for us (5+ years) which is nothing relative to its history with humans.
With Oregon State University's Barley World breeding program, we continue to be inspired by new possibilities with this ancient grain. Hulless (naked), multi-use varieties will become more and more common thanks to this work!