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Lovingly tended sourdough starter plus regional grains

The weekly rotating 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:

This week’s loaf is the newest addition to the Starter Bread canon. We’ve run it just once before, and were immediately enamored, ready to dive back in. It’s a cross between wheat and rye. This particular grain has cult-like status in our bakery at the moment - when a question comes up for what flour to try in a pastry or bread, “TRITICALE!” is our emphatic answer. Why so excited for this grain with a weird name? 

TRIT is “like rye in the streets and wheat in the sheets”. Meaning: it effortlessly outcompetes weeds and is hearty enough to tolerate poor soil and cold weather (thanks to its rye genetics). At the same time, it is less heavy than rye in baked goods, with more flexible functionality (thanks to its wheat parent). Triticale IS SO GOOD FOR THE FARM and we believe can thrive in the bakery too!! 

Naturally fermented sourdough made with PNW grains

Weekly Sourdough

Regular price $10.95
Unit price
per 

1 large loaf (28.8 oz)

Purchase options
$10.95 USD
$9.86 USD

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Lovingly tended sourdough starter plus regional grains

The weekly rotating 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:

This week’s loaf is the newest addition to the Starter Bread canon. We’ve run it just once before, and were immediately enamored, ready to dive back in. It’s a cross between wheat and rye. This particular grain has cult-like status in our bakery at the moment - when a question comes up for what flour to try in a pastry or bread, “TRITICALE!” is our emphatic answer. Why so excited for this grain with a weird name? 

TRIT is “like rye in the streets and wheat in the sheets”. Meaning: it effortlessly outcompetes weeds and is hearty enough to tolerate poor soil and cold weather (thanks to its rye genetics). At the same time, it is less heavy than rye in baked goods, with more flexible functionality (thanks to its wheat parent). Triticale IS SO GOOD FOR THE FARM and we believe can thrive in the bakery too!! 

Auto-renews, skip or cancel anytime.