A sourdough that contains about 20% whole wheat flour. 'Levain' also refers to the particular whole wheat sourdough starter used in this and other loaves Acme makes. What distinguishes this loaf from other sourdoughs is its particularly strong smokey' crust and its chewy lighter interior crumb speckled with whole wheat. The loaves take nearly 24 hours to make from start to finish and are used as table bread at many Bay Area restaurants.
Organic Unbleached Wheat Flour (Organic Malted Barley Flour), Water, Organic Whole Wheat Flour and Sea Salt