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Wild Blueberry Sourdough

NT$250

Dried small wild blueberries brighten the natural acidity of the sourdough with a clean berry aroma and gentle sweet-tart notes. As you chew, the fruit moves through the grain and fermented flavors, making this loaf livelier and fresher than our Country Sourdough.

Variant

600 g dough

Ingredients

A blend of high-gluten flour (55%), Helsinki Mills flour (10%), Bourgeois T65 (25%), T150 whole wheat (5%), and T130 rye (5%), with approximately 20% natural starter and 7–8% dried small wild blueberries. Allergen information: Contains wheat. Our bakery also handles milk, nuts, and sesame.

Flavor

Dried small wild blueberries brighten the natural acidity of the sourdough with a clean berry aroma and gentle sweet-tart notes. As you chew, the fruit moves through the grain and fermented flavors, making this loaf livelier and fresher than our Country Sourdough.

To enjoy

Enjoy within about three days when kept at room temperature. For longer storage, slice before freezing and keep for up to about 30 days. To reheat, lightly mist the bread with water and bake at 200°C for about three minutes, warm it in a rice cooker without adding water, or pan-toast slices with a little olive oil until crisp on both sides.

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