Farm Pain au Levain Sourdough Bread

**Whole Loaf**

Pain au Levain is considered the quintessential French sourdough bread. To give ours its rich and complex flavor, we mix wheat and white flour, then add our levain sourdough starter. It’s honeycomb crumb and delicate tang make it very versatile.

Producer notes:
Mediterra Bakery is a Pittsburgh staple founded in 2001 by Nick Ambeliotis. Their mission “is to take one of the oldest and simplest forms of food known to man and perfect it.” Mediterra’s baking techniques stem from French tradition. All of their dough is made in small batches that rise naturally using the power of a 50 year old sourdough levain starter. The quality of a Mediterra loaf starts with the grain, as they grow their own organic heritage red fife grain on 35 acres of land in Arizona. The grain is then milled using a stone ground mill allowing for maximum flavor and nutrition retention from the grain.