We’ve had sourdough in our family going back 3 generations.
Our starter has consistently produced tall, billowy loaves with open cell structure. Our crust is a dark caramel color. For whole wheat, rye, einkorn or spelt loaves we use our Hamakua starter as a seed with a feeding from that specific flour for the leaven for that batch.
- 95% Water
- 100% Organic sifted flour