Our first ever Certified Bio-dynamic sourdough. This mallee bio-dynamic loaf showcases Bio-dynamic wheat grown in Demeter Certified living soils byiconic and influential 4th and 5th generation farmers Barry and Blake Edwards inVictoria’s semi-arid Mallee region. The whole wheat grain is freshly stonemilled by the Fawcett Family at Powlett Hill Farm.The Mallee Bio-dynamic is made from just 3 ingredients: stonemilled wheat flour, filtered water and sea salt, and given a careful long fermentation. This loaf has an earthy, cakey interior redolent of bran and germ and a delicious sweet-malt crust.It goes to the heart of our food philosophy: a celebration of healthy soil, provenance,flavour and nutrition. Mallee terroir in a loaf.
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