Benjamin The Bakery – The Real Sourdough

The Real Sourdough by Benjamin The Bakery.

Monika bakes each loaf in small batches from her kitchen in Eschweiler, Wiltz. The 50/50 combines high-protein bread flour with 50% whole grain wheat, leavened entirely with a natural sourdough starter – no commercial yeast, no additives, no preservatives.

The Real Sourdough features:

• 50% whole grain wheat flour, 50% high-protein bread flour.
• Natural sourdough starter: flour, water, wild yeast and lactic acid bacteria only.
• Slow, long fermentation for a tangy flavour, chewy crumb and crisp crust.
• Easier to digest than commercial bread; tends to stay fresh longer.
• Weight: approximately 1 kg.
• Made in Luxembourg.

Fresh from Benjamin The Bakery every Friday. Orders placed by Wednesday at 10 pm are guaranteed for collection on Friday afternoon or Saturday.