Description
A sourdough baguette asks more of the baker than a French one — the dough is slacker, the timing less forgiving, and there is nowhere to hide a rushed proof.
What you get for the trouble is a thin, shattering crust and a genuinely sour finish rather than a hint of one.
Needed from Chuck: ingredients, allergen statement, weight or size, and storage guidance for this product. Nothing is published here until it is confirmed.
Etxea products are prepared in a home kitchen that is not subject to regulation and inspection by the regulatory authority. Etxea food may contain allergens.
