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Sourdough Rosemary Garlic Loaf

Sourdough Rosemary Garlic Loaf - Main image
$7.1 $10 In stock

Category: Wildgrain

We use the old way of making bread with wild yeast which takes days from start to finish. Providing nutrients, fiber-rich bran, proteins, probiotics, and vitamin-rich germs.

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Customer Reviews (4.8 / 5 · 24 reviews)

William ★★★★★

That crust crackles like no grocery store loaf I've tried, and the rosemary-garlic scent fills the whole kitchen the second I slice it open. The wild yeast tang is there but mellow, and the crumb stays moist for days, which never happens with bread from the bakery aisle.

Mia H. ★★★★★

The tang from the wild yeast is unmistakable, and the probiotic tang is still alive even a few days in. I sliced it thin and toasted it for lunch, and the fiber-rich bran keeps it from going soggy. Honestly, this is the closest I’ve come to bakery bread at home.

George ★★★★★

The wild yeast fermentation really comes through—you can taste that depth you just don’t get from quick breads. The inside stays moist with a nice chew, and the rosemary garlic is balanced, not overpowering. It took me back to the bakery bread I grew up on.

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