Agnellos MKT
LOW GLUTEN 2 lb Large Sourdough Miche Loaf
LOW GLUTEN 2 lb Large Sourdough Miche Loaf
Orders must be placed by Tuesday at 4pm. This loaf is only available for pickup on SATURDAY due to the extended fermentation time needed.
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Our Long-Fermented Sourdough Miche Loaf is an artisan 2 lb loaf crafted with care and patience, using a blend of high-quality, whole grain flours. What sets this loaf apart is the extended fermentation process, which allows the sourdough starter to work its magic on the dough for a longer period, reducing the gluten content and creating a bread that's easier on the digestive system.
The science behind this process lies in the fermentation itself. Sourdough bread is made using a naturally occurring mixture of wild yeast and lactic acid bacteria. During fermentation, these microorganisms break down the carbohydrates and proteins in the flour, including gluten. A longer fermentation period allows for a more thorough breakdown of gluten, resulting in a lower-gluten loaf (1).
This long-fermented sourdough Miche loaf boasts a beautiful, crusty exterior and a soft, moist interior, with a rich, tangy flavor profile that's sure to delight your taste buds. Perfect for slicing and serving with your favorite toppings, it's ideal for sandwiches, toast, or as a side for soups and salads.
Savor the wholesome, natural taste and appreciate the benefits of the extended fermentation process with our Long-Fermented Sourdough Miche Loaf. You can enjoy the delicious flavors and textures of sourdough bread while feeling confident in the knowledge that you're making a healthier choice for yourself and your loved ones.
Sources:
- Gänzle, M. G. (2014). Enzymatic and bacterial conversions during sourdough fermentation. Food Microbiology, 37, 2-10.
Enzymatic and bacterial conversions during... | ERA (ualberta.ca)
- Vegan
Ingredients
Ingredients
unbleached wheat flour, water, sourdough culture, salt, olive oil
Sourdough Storage Tips
Sourdough Storage Tips
- Store in a cool, dry place: Keep your sourdough bread in a cool, dry place, away from heat sources and moisture. This will help preserve its freshness and flavor.
- Reheat slices: If your sourdough bread has become slightly stale, you can revive its freshness by reheating individual slices in the oven or on a pan.
- Freezing: If you won't be eating your sourdough bread within a few days, you can freeze it for up to 2-3 months. Just be sure to wrap it well and allow it to thaw completely before eating.
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Orders must be placed by Tuesday at 4pm.
This loaf is only available for pickup on SATURDAY due to the extended fermentation time needed.

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