San Francisco Sourdough 650g

The crust shattered exactly like the crackly, flour-dusted top promised, and the open crumb soaked up olive oil without getting soggy. That tang from the fermented dough hits right after the first bite, with the spelt and emmer adding a subtle sweetness that keeps you going back for another slice.

I was honestly surprised by how well-balanced the tanginess was with the subtle sweetness from the spelt and rye. It made the perfect toast, holding up that dark, floured crust without crumbling everywhere.

Finally a sourdough that actually delivers on the tangy promise—the crust cracks beautifully when I slice it. The subtle sweetness from the spelt and rye balances the sourness perfectly, and it stays fresh for days.