Most people ple think sourdough is just… sour.

Deep caramelized crust.

Open, airy crumb with beautiful holes.

Bold, complex tangy flavor.

That true artisan bakery taste you crave.

The longer fermentation allows wild yeast and natural bacteria to fully develop flavor, improve digestibility, and create that signature chew.

So the question is…

Are you team mild & soft — or bold & tangy?