The addition of wholemeal wheat flour enriches it with fibre, providing a deeper flavour and a slightly denser, nutritious crumb.
Slow fermentation and longer baking create a pronounced, dark and crispy crust that gives this bread a distinctive rustic signature.
It pairs wonderfully with mature cheeses like Paški cheese or Brie, local pâtés, and is just as special lightly toasted with good butter.
Osijek, HR
Behind the SWEET FIFTY microbakery lies a love for sourdough bread crafted with care and patience.
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