Namas Sourdough

Naturally leavened sourdough baked with Melgard Farms stone-milled flour. Real bread, from a real starter.

Namas Sourdough is made the slow way: flour, water, salt and a live sourdough culture, with a long fermentation instead of commercial yeast. That fermentation is what gives sourdough its open crumb and tang, and it also breaks down some of the starches and gluten proteins in the wheat, which is why many people who feel heavy after regular bread do fine with sourdough. The flour is stone-milled by Melgard Farms from wheat grown without chemicals, so the bread tastes of wheat, not just of crust.

Who this is for

• You miss real bread and are tired of the soft, sweet, shelf-stable kind
• People who find regular bread hard on the stomach but do well with long-fermented sourdough
• Weekend breakfasts: toast, eggs, good butter
• Anyone who wants to support a local baker and a local mill at the same time

Options

• Plain Loaf and Sandwich Bread
• Garlic Rosemary, Jalapeño Cheddar and Italian Garlic Parm loaves
• Maple Pecan loaf
• Rolls, by the pack
• Apple Cinnamon Oatmeal Cookies

Baked in small batches. Keep it cut-side down on the board for a couple of days, or slice and freeze. Availability changes with the bake schedule.