The Duluth Sourdough. A new addition to our daily “classics”. This sourdough loaf is made with a starter culture that we have developed ourselves from local ingredients (wild plums and organic flour).
A true Duluthian bread, a bread our grandparents would recognize with its unique sourdough flavor and texture. This bread is made over a period of twenty-four hours between the mixing and the baking, the slow proofing resulting in a perfectly developed texture and flavor. We bake it following Jim Lahey’s method which results in a thick crackling crust with its own set of flavors.
A loaf which can stand its own next to the best pain au levain from an artisan French bakery.