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Whole Wheat Sourdough
  • Whole Wheat Sourdough
  • Whole Wheat Sourdough
  • Whole Wheat Sourdough
  • Whole Wheat Sourdough
  • Whole Wheat Sourdough
  • Whole Wheat Sourdough
5.0
Rated 5.0 out of 5 stars
83 Reviews
$15.00

100% whole grain. Long ferment. Not a speck of white flour. Somehow still light. Our crown jewel.

Net Weight: 19.4oz / 550g  
Ingredients: 100% organic whole wheat flour, water, starter, salt. 

Ships September 15th

ABOUT THIS LOAF
Flavor & Texture

Medium crumb. Thick blistered crust. Substantial chew. Earthy, mildly tangy and lightly sweet, with whole grain depth.
Heating Instructions

From frozen: 425°F for 20–30 minutes.

From thawed: 425°F for 10–15 minutes.

Let it rest 5-15 minutes before slicing.

Best Used For

Perfect on the dinner table. Use for toast or sandwiches. Pairs well with sharp cheddar, almond butter, or a fried egg.

Storage & Shelf Life

Your bread arrives fully baked and ready to eat, whether it shows up frozen or thawed. Shelf life:

Counter: 2 to 3 days.
Fridge: ~10 days.
Freezer: up to 9 months.

On the counter or in the fridge, keep your loaf in a bread bag, beeswax wrap, waxed paper, even plastic wrap; reheating brings it back to life.

All of our breads can be thawed and re-frozen, even more than once; you can even cut them in half and re-freeze the part you don’t need right away. A few minutes in a hot oven brings the crust back, straight from the freezer or thawed.
Allergen Information

All products are made in a facility that processes eggs, tree nuts, peanuts, milk, soy, and sesame. Not gluten-free. If you have a severe allergy, please use caution.

Whole Wheat Sourdough

Why Mark Made It

"This is the best bread I make, and I've been making bread for over fifty years. It's the simplest and in a way, the most profound."

GOT QUESTIONS?

WE'VE HEARD THEM ALL

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Why is Bittman's obsessed with whole grains?

Because they’re the real thing. It's the difference between eating an orange and drinking a glass of orange juice. Same fruit, but one has the fiber and the pulp intact, and the other is what's left after you take that away. In the case of bread, It's also the part almost every other bakery skips, including the sourdough ones. Sourdough describes how bread is fermented, not what it's made of, and most sourdough sold today is still white flour underneath.
Does the bread arrive frozen?

Sometimes. Your order travels in biodegradable, insulated packaging. Depending on the season, your destination, and what's in the box, that may mean dry ice, ice packs, both, or neither. If there's a dry ice bag in your box and it's empty, nothing went wrong. Dry ice doesn't melt, it disappears (the word is “sublimates,” actually), and an empty bag means it did exactly what we sent it to do. Especially in warmer months it's perfectly normal for bread and pastries to arrive thawed, and for there to be a little condensation. We've tested, and the breads handle thawing and refreezing beautifully.
How old is your starter?

Old enough to have seen some things. We’ve kept it alive and thriving for years—it’s the real deal, fed daily and full of flavor.

Think of it as a living ingredient (with better gut instincts than most humans). Doesn’t talk much, but makes every decision.
Do I need to proof or prep anything?

Nope. It’s fully baked and frozen at peak flavor. Just reheat and pretend you made it yourself.
Is this a cult?

No. But we do believe in slow, natural fermentation, fiber, and breaking bread with friends — so if that makes us a cult, pass the butter.