Did you know that the secret to our great sourdough bread is very simple? Time, that’s all. And, of course, the best unbleached flour money can buy. Using the sourdough culture we started in 2003, we mix our dough the day before it is baked and let it rise at its own pace. After the loaves are hand-shaped, they are retarded at cold temperatures for 24 hours before being baked the next morning. This process guarantees the flavor and crust that you love!