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 (2/2):
This week’s loaf, CHIMACUM, is an ode to a very special place tucked near Port Townsend on the Olympic Peninsula. The unincorporated township of Chimacum is home to a swath of farmers and hippies that have a truly local approach to feeding themselves. In a time when most of the food people eat is trucked in from anonymous sources, this fiercely progressive self-reliance is an inspiration. The farm partners with our nation’s top grain research hub, selecting varieties that favor organic agriculture with less inputs, less fossil fuels, and more flavor. We’re proud to build this sourdough loaf for you, comprising 5 different wheats plus sprouted perennial wheat, and oats.
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 (2/2):
This week’s loaf, CHIMACUM, is an ode to a very special place tucked near Port Townsend on the Olympic Peninsula. The unincorporated township of Chimacum is home to a swath of farmers and hippies that have a truly local approach to feeding themselves. In a time when most of the food people eat is trucked in from anonymous sources, this fiercely progressive self-reliance is an inspiration. The farm partners with our nation’s top grain research hub, selecting varieties that favor organic agriculture with less inputs, less fossil fuels, and more flavor. We’re proud to build this sourdough loaf for you, comprising 5 different wheats plus sprouted perennial wheat, and oats.