Slow-fermented bread made in the traditional French way using natural levain. The Dark sourdough bread contains 35% rye flour. Bridge Baker’s sourdough slowly ferments for over 24 hours and has an open irregular, slightly sour, nutty texture. It contains no commercial yeast. Ideal eaten fresh or toasted after. Slice and freeze leftovers and toast straight from the freezer (it freezes very well). Makes a great base for Italian style bruschetta or grilling on the BBQ in the summer. Bridge Baker’s bread is sugar free and fat free.