This naturally leavened loaf is made with only 4 ingredients—organic wheat flour, water, sea salt, and the sourdough starter we’ve been caring for since 1992. However, time is the secret ingredient we rely on to achieve a well-developed flavor. From the moment we feed our starter to the minute those caramel-colored loaves emerge from the stone hearth oven, 18 hours will have elapsed. This all-American sourdough bread has a beautifully thin, blistered crust and a remarkably tender and moist crumb. The soft, almost melt-in-your-mouth interior is thanks to the high percentage of starter in the recipe compared to other naturally leavened breads. We love the pleasant tang and chewy texture of our sourdough so much, we made it the star of Grilled Cheese Wednesdays at the Bakehouse. It’s ready for anything, though, so grab a loaf (round or batard) and use it liberally. Read more about our Better Than San Francisco Sourdough bread on our blog!