Sourdough the way it's meant to be. This blistered, crackling, crusted loaf is mouth-puckeringly tart and tangy, with a chewy texture.
The pride of Bloomington, Indiana Scholars Inn is one of the Midwest's premier bakers of baked fresh daily goods. Only the best ingredients make it into each old world recipe loaf, bun and bagel so you can enjoy each product without guilt.
Storage: Bakehouse breads traditionally have a very crisp crust. If you wish to enjoy the bread the way it would be fresh from our oven, simply remove from the package and place in an preheated 450° oven for ten to fifteen minutes, or until crisp. When ready, the crust will crackle when pressed with your finger. Afterward, store in a paper bag, or cut-side down on your cutting board. (Storing in a plastic bag will soften the crust and encourage mold.)
Unbleached unbromated flour, filtered water, Levain (French sourdough starter), salt.