Our sourdough breads are leavened with a starter we grew from flour and water in 2009 when we built our wood fired clay oven. The flour we use is milled in Kansas from Kansas grown wheat. We do various add ins to match a variety of tastes. Our wholegrain bread contains white, whole wheat, rye and spelt flours, and buckwheat and oat groats. Our seeded semolina loaf contains sesame, poppy and fennel seeds The wheat loaf is 70% whole wheat flour. The round loaves are 1.5# before baking.