Sprouted multigrain sourdough

A slow, fully natural 5-day process brings this wholesome loaf to life. We begin with a raisin fermentation starter — no added yeast — allowing the wild, naturally occurring yeast on the raisins to gently leaven the dough. Sprouted grains add depth, flavor, and nutrition, creating a hearty loaf with a tender crumb and subtle sweetness. Perfect toasted in the morning, paired with cheese, or enjoyed simply with good butter