Category: Pão Wildgrain
The crust has that perfect crackle you only get from slow fermentation, and the interior is dense and moist without being gummy. You can really taste the wild yeast tang and the bran gives it a hearty chew that keeps me coming back slice after slice. I sliced it thin for toast this morning and it he
I’ve been buying store-bought rye for years, but this loaf’s tangy depth from the wild yeast is on another level. The crumb stays moist for days, and I can actually feel the fiber-rich bran doing its thing. My gut’s been happier since I switched.
Cutting into this loaf, the crust gave that perfect crackle and the crumb was moist but not dense. I've been eating a slice with butter every morning and my digestion feels noticeably better, which I guess is the probiotics and fiber doing their thing. It's ruined supermarket bread for me completely
