Paolo Casanova – Spelt Sourdough

This slightly dark and whole grain sourdough is made out of spelt (Dinkel) flour, linseeds and whole grain wheat flour. The crunchy loaf weights 800g and stays fresh for at least 5-7 days when covered in a kitchen towel or transparent film in the fridge. We recommend to cut some slices and then toast it - what a wonderful morning sourdough with butter and jam!