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Half Moon Sourdough Bread -

$25.50

This is a transitional sourdough loaf. Families that are used to sourdough made with unbleached, enriched flour may find freshly milled whole wheat too different.

I fiddled around with my mill, Noah, and created a blended flour, added a little honey after my son said the bread was “too heavy.” After some trials he finally took a bite and smiled — my toughest critic approved.

This loaf is ~51% whole grain Einkorn flour and ~49% Spelt wheat flour.

Whole wheat (whole grain) keeps the bran and germ, so it’s rich in nutrients and good for your gut. Regular wheat flour is sifted, removing 80–95% of the bran and germ, which cuts most nutrients and insoluble fiber. That makes a light, airy loaf with little nutrition — the kind many Americans expect.

I use 51% whole wheat here as a compromise. It’s a healthier step toward my goal of helping the community eat the most nutritious bread.

Half Moon Sourdough loaves will be a heavier, denser loaf than you may be accustomed to; this change reflects a healthier lifestyle choice. Choosing nutrient-dense, freshly milled grains is necessary if you want daily bread that supports well-being and helps avoid chronic inflammation, unwanted weight gain, and the risk of becoming pre-diabetic.

Ingredients: *Freshly stone milled (FSM) organic einkorn whole wheat flour, FSM organic spelt wheat flour, filtered water, active einkorn Levain, honey, and sea salt.

This is a transitional sourdough loaf. Families that are used to sourdough made with unbleached, enriched flour may find freshly milled whole wheat too different.

I fiddled around with my mill, Noah, and created a blended flour, added a little honey after my son said the bread was “too heavy.” After some trials he finally took a bite and smiled — my toughest critic approved.

This loaf is ~51% whole grain Einkorn flour and ~49% Spelt wheat flour.

Whole wheat (whole grain) keeps the bran and germ, so it’s rich in nutrients and good for your gut. Regular wheat flour is sifted, removing 80–95% of the bran and germ, which cuts most nutrients and insoluble fiber. That makes a light, airy loaf with little nutrition — the kind many Americans expect.

I use 51% whole wheat here as a compromise. It’s a healthier step toward my goal of helping the community eat the most nutritious bread.

Half Moon Sourdough loaves will be a heavier, denser loaf than you may be accustomed to; this change reflects a healthier lifestyle choice. Choosing nutrient-dense, freshly milled grains is necessary if you want daily bread that supports well-being and helps avoid chronic inflammation, unwanted weight gain, and the risk of becoming pre-diabetic.

Ingredients: *Freshly stone milled (FSM) organic einkorn whole wheat flour, FSM organic spelt wheat flour, filtered water, active einkorn Levain, honey, and sea salt.