酸種全麥麵包

The crust has that deep, rustic crackle you only get from a real wild yeast ferment, and the inside stays moist with a hearty chew. I sliced it for toast and it held up beautifully under butter. My gut’s been happier since I switched to this loaf, too.

The tangy, slow-fermented flavor comes through loud and clear, and you can really taste that wild yeast worked for days instead of hours. I sliced it thin for toast and it held up beautifully, no crumbling, just a satisfying chew. My stomach feels better after a week of this than it has on regular s

The crust has that crackly, rustic texture I've been chasing, and the crumb is dense but somehow still light. My digestion has honestly felt better this week with all that fiber and the probiotics from the wild yeast, which is a bonus I didn't expect.