Izzio Artisan Bakery Light Sour French Sourdough Demi Baguette Twin Take Bake – 12 Ounce

3 MAIN INGREDIENTS: FLOUR, WATER & SALT, EST. 1994, FARMER – MILLER – BAKER KNOW YOUR BREAD FROM GRAIN TO LOAF, FRENCH CLASSIC, FRESH MILLED FLOUR NUTRITIOUS & FLAVORFUL, GREAT BREAD STARTS WITH GREAT FLOUR WHICH IS WHY AT IZZIO’S WE COLLABORATED WITH OUR LOCAL FARMERS AND MILLERS TO CREATE A CUSTOM FLOUR THAT IS TRACEABLE ALL THE WAY BACK TO THE GROUND WHERE HARD RED WINTER WHEAT SEEDS ARE PLANTED. THIS IS HOW WE KNOW THAT OUR WHEAT IS NON-GMO AND THAT OUR FLOUR IS PURE WITH NO ADDED INGREDIENTS OR ENRICHMENTS. WE STAY TRUE TO ANCIENT BREAD BAKING TECHNIQUES BY WORKING ONLY IN SMALL BATCHES AND GIVING EACH LOAF THE TIME AND SPACE TO NATURALLY FERMENT UP TO 72 HOURS. IT IS OUR AUTHENTIC METHODS WHICH ENSURE EACH LOAF IS FLAVORFUL, UNIQUE IN ITS TEXTURE, EASY TO DIGEST AND ALWAYS DELICIOUS., OUR HIGH COUNTRY INTERPRETATION OF THE CLASSIC SF STYLE SOURDOUGH. THREE DAYS OF FERMENTATION CREATE THE TANGY UNIQUE FLAVORS THAT MAKE IT EVERYONE’S FAVORITE., SMALL BATCHES ANCIENT TECHNIQUES

Ingredients: WHEAT FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR), SOURDOUGH CULTURE (WHEAT FLOUR, WATER), WATER, SEA SALT, ENZYMES.