Sourdough Bread Options for March 3rd Market

This week I will be baking Country Sourdough, Polenta Whole Wheat Sourdough, German Rye and KAMUT Wheat Sourdough loaves. Hope to see you all at the Emerson 9am-12pm on Saturday March 3rd!! 

Thanks to everyone that has given me input on the Polenta Whole Wheat loaf!! I really appreciate honest feedback!! For the remained of winter I will be keeping it with the addition of whole wheat, but once the summer markets start again I will go back to the original version! I hope you can all live with that :)

Country Sourdough
Montana grown organic wheat flour, water, organic sourdough culture (organic wheat flour and water), Montana grown organic whole wheat flour, sea salt. 

Polenta Whole Wheat Sourdough Sandwich Loaf
Montana grown organic wheat flour, water, organic sourdough culture (organic wheat flour and water), organic yellow corn, Montana grown organic whole wheat flour, sea salt. ​

German Rye Sourdough Sandwich Loaf
Montana grown organic wheat flour, organic rye flour, Montana grown organic whole wheat flour,  water, organic sourdough culture (organic wheat flour and water), organic coriander, organic fennel seeds, sea salt. 

KAMUT® Wheat Sourdough Sandwich Loaf
​Ingredients: organic white KAMUT flour, water, organic Montana grown whole wheat flour, fresh milled organic KAMUT wheat flour, organic cracked KAMUT wheat, levain (50/50 organic wheat flour and water) and sea salt.