levain |
the French sourdough starter, is an intensely alive mixture of flour and water. The secret of the sourdough process lies in the art of stimulating this wild culture into a storm of reproductive activity. This is accomplished by the action of wild airborne yeast, which is always around us. Levain is developed through slow fermentation which is not only vital in providing the bread with flavor but also in preventing spoilage. Traditional pain au levains are popular for their thick, caramelized crust and moist, tangy crumb.
baguette & seeded baguette
poppy seed, sesame seed, flax seed and fennel seed
walnut raisin
levain bursting with raisins and toasted walnuts
pain au levain
traditional European-style country sourdough
whole wheat
unsweetened multi-grain levain made with cracked wheat, toasted oats and whole wheat flour
black butte porter™
dark multi-grain levain in the Bavarian style, moist and slightly sweet, flavored with Deschutes Brewery’s Black Butte Porter beer and made with roasted barley, coarse rye, dark rye flour and whole wheat flour
biga |
an Italian sponge starter made from flour, water and a pinch of yeast. It’s a wet but firm slurry that is mixed at least twenty-four hours before its use. Slow fermentation allows for development, in the same fashion as in levain, which is not only vital in providing the bread with flavor but also in preventing spoilage.
bastoni
Tuscan style bread featuring a golden caramelized crust and light, moist crumb
striata
Italian flatbread sprinkled with poppy seeds. It has a chewy cracker-like crust and a porous, webbed crumb
pandura / rosemary pandura
rustic hard rolls