Beyond Sourdough
Sourdough with two wild cultures
Naturally leavened bread from Marietta, Georgia, raised by a sourdough starter and a raisin yeast water working together.
The starter
Fed on white and stone-ground wheat. It brings the tang and the structure.
The raisin yeast water
Raisins steeped until they ferment, adding a second wild yeast. No raisins end up in the bread.
Weekly bread drops are coming to Marietta
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