The heart of the recipe is whole wheat flour milled in Woodland by Berkeley-based Community Grains. It’s grown by Fritz Durst in Yolo County, who farms using a no-till method to preserve the soil and to use less water. Other ingredients include sea salt, whole einkorn flour from Central Milling, and white bread flour grown in the Pacific Northwest.
This bread is nutritious. If you buy artisan bread from any number of famous Bay Area baking companies, they are made of white flour. More than half of my flour is whole grain.
The baking process includes a full 24 hour fermentation. This is part of why it tastes so special. In my process that stretches over three days, I take the time to let the dough develop the complex sourdough flavor that only comes with time.
You understand how special this bread is the moment you taste it. If you want to try some before you subscribe, let me know.