Harvest Bakery uses stone ground, organic flours from Natural Way Mills located in northern Minnesota. We have used the Gold N White flour since the mid 1990's, the germ remains while the bran has been removed. We also use a special patent bread flour non-brominated and unbleached from King Arthur. These breads are built with intermediate steps allowing a slow fermented product to develop flavor and digestibility.
There is no fat or sugar added to the sourdoughs. The ferment was made from the juice of our grapes in 2007. The wild yeast in the Wabash Valley makes this bread local and unique.