Sourdough Round

**1 Loaf**
Our Sourdough Loaf is made in the tradition of the old-style San Francisco breads. In place of commercial yeast, it’s made with a live fermented culture of flour and water (sourdough starter), which acts as a natural leavening agent. As a result, this bread requires extra time, which also helps to uncover a flavor more complex and distinct than other breads. Once baked, it has a crackling, crisp crust, a wonderful sourdough tang, and a chewy texture that pairs well with just about anything.

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.