Most rye flour travels thousands of miles before it hits a bowl. Our latest bake features Amilo Rye, grown right here in the Methven soil. For this Tourte de Seigle, we’ve pushed the hydration to the limit to handle the thirsty, stone-milled local grain.
The result is a 100% rye build: earthy, slightly floral, decently sour, and incredibly dense.
Note – this is a Placeholder Blog Post.