I
I
Wheat and rye, stone-milled at a mill in Toledo.
Wheat and rye, stone-milled at a mill in Toledo.
II
II
The same sourdough starter since 1987. We feed it twice a day.
The same sourdough starter since 1987. We feed it twice a day.
III
III
Holm-oak wood and 250 degrees before the sun is up.
Holm-oak wood and 250 degrees before the sun is up.
IV
IV
And by seven, the neighbourhood’s first bread is on your table.
And by seven, the neighbourhood’s first bread is on your table.
I
Flour
I
Flour
II
Starter
II
Starter
III
Oven
III
Oven
IV
Table
IV
Table
