This 48-hour naturally fermented sourdough is crafted from a blend of local heritage grains, delivering a well-balanced and subtly tangy flavor profile. Developed through testing at the Wegmans Organic Farm, this bread utilizes old-world grain varieties grown in partnership with local farmers from New York to Maryland.
The versatile loaf features a mixture of organic wheat and light rye flours, making it an ideal choice for artisanal sandwiches, morning toast, or enjoying simply by the slice. For the best experience, refresh the crust in a 400°F oven for four to six minutes to restore its bakery-fresh texture.
Key Features
Size
20 oz
Fermentation Time
48 Hours
Grain Type
Local Heritage Grains
Main Ingredients
Organic Wheat Flour, Organic Light Rye Flour, Sea Salt
Allergens
Contains Wheat
How to use
Refresh in oven for 4-6 minutes at 400 F.
Ingredients
Ingredients: Organic Wheat Flour, Water, 2% or less of each: Organic Light Rye Flour, Sea Salt, Organic Honey, Organic Malted Barley, Organic Whole Wheat Flour, Ascorbic Acid, Microbial Enzymes.
Frequently asked questions
How long is this sourdough fermented?
This sourdough undergoes a 48-hour natural fermentation process to develop its signature tangy flavor and balanced texture.
What is the best way to serve this bread?
For a bakery-fresh taste, refresh the loaf in the oven at 400°F for 4 to 6 minutes.
What types of grains are used in this loaf?
The bread is made using a mixture of local heritage grains, including organic wheat flour and organic light rye flour.
Does this product contain any allergens?
Yes, this product contains wheat. Other allergens may be present as it is prepared in a shared production area.
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