FRENCH SOURDOUGH

The loaf that started it all. This was the first Huddle sourdough we ever made — born out of necessity when my husband developed gluten sensitivities, and we needed a bread that our whole family could gather around. What began as a personal search became our signature.

Made with two French flours from Grand Moulins de Paris — a blend of unbleached wheat and rye — and finished with a touch of spelt, the combination gives this loaf a deeply caramelized flavor, a chewy open crust, and a slow-fermented depth that makes it easier to digest than most breads.

It has been the staple in our house ever since, and we think it might become one in yours too.

Weight: 900–1000g (+/- 2.2lb)