Breadtopia
Good bread begins withgrain and time
A little about freshly milled flour, naturally fermented sourdough and the slower way of making bread.
Order on HotplateFreshly milled flour
The grain, close to the bake
Flour is at its freshest right after milling. That freshness can bring a fuller aroma and flavor to the dough and the loaf.
Whole grain flour keeps the bran and germ along with the rest of the grain. That means more of the grain's natural nutrients and fiber stay in the flour.
Sourdough, given time
A slower rise, a deeper flavor
Sourdough's long natural fermentation develops its distinctive tang and depth. The process can also help the bread keep well.
A sourdough culture can leaven bread without commercial yeast or additives. Fermentation may lower phytic acid in the grain, and many people find sourdough easier to digest. Individual experiences vary.
A different pace
Compared with many store-bought loaves
Typical packaged bread is often made with refined flour and commercial yeast for a quick rise. Some recipes also use conditioners, preservatives or sugar.
There is no single recipe for store-bought bread. But a naturally fermented loaf made with whole grain flour follows a different path, one shaped by the grain and the time it takes to rise.
What we value
Grain, time and care
These are the qualities we value in bread: the character of the grain, fermentation allowed to take its time and care in the making. Learn about our ordering rhythm and find the next bake on Hotplate.
Order on Hotplate