Flour, starter, salt, water.
Flour is a blend of King Arthur bread flour with small farm whole wheat and rye.
Starter is our own “Beast,” fed daily, twice daily before I make dough.
Salt is fine fleur de sel.
Water is Manchester’s finest.
I’m baking six loaves. The first one’s mine and the remainder are up for grabs. They’ll be ready around 1:30pm.