Category: Wildgrain 麵包
探索我們古法斯佩爾特酸種麵包的濃郁風味。以酸種麵團、水、小麥麵粉、有機斯佩爾特麵粉及少許鹽精心製作。建議搭配奶油山羊乳酪與無花果果醬享用。
成分：酸種麵團（培養未漂白強化麵粉、麥芽大麥粉、水）、水、未漂白麵粉（小麥麵粉、菸鹼酸、還原鐵、硝酸硫胺明、核黃素、葉酸）、有機斯佩爾特麵粉、猶太鹽。
含有：小麥。
可能含有：堅果、樹堅果、大豆。
由於我們與全美各地的小型手工烘焙坊及麵條製造商合作，同一產品的成分列表與營養資訊可能因地區而略有不同。如有任何疑問或顧慮，請務必閱讀產品包裝上的營養標示。
I sliced it thin and it held up perfectly under a thick layer of creamy goat cheese, just like the description suggests. The tang from the sourdough starter balances the spelt’s nuttiness without being overpowering. Even the heel stayed tender the next morning.
I sliced it thin and melted a little goat cheese on top—the crust gave a perfect crack, and the crumb held up beautifully without turning gummy. That spelt flour really brings a nutty depth you don’t get from regular wheat loaves.
The tang from the sourdough starter comes through just right, and it held up beautifully with a smear of creamy goat cheese. I've been slicing it thin for breakfast and it's been fresh for nearly a week.
