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 (9/14):
This week’s loaf is sourced from the small, unincorporated community of Chimacum, tucked just beneath Port Townsend on the Olympic Peninsula. The Chimacum mill and farm are connected - a closed-loop model. The farmer, Keith Kisler, has grain-growing in his blood, but works closely with WSU’s bread lab to plant the most progressive options for feeding our communities in the face of the climate apocalypse. While all food has its energy costs, choosing lower-input grains, varieties with drought tolerance, and keeping the food produced close to home, are ideals worth replicating!
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 (9/14):
This week’s loaf is sourced from the small, unincorporated community of Chimacum, tucked just beneath Port Townsend on the Olympic Peninsula. The Chimacum mill and farm are connected - a closed-loop model. The farmer, Keith Kisler, has grain-growing in his blood, but works closely with WSU’s bread lab to plant the most progressive options for feeding our communities in the face of the climate apocalypse. While all food has its energy costs, choosing lower-input grains, varieties with drought tolerance, and keeping the food produced close to home, are ideals worth replicating!