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SIXTEEN BRICKS BAKERY CINCINNATI OHIO
Purchase Bread Bread Storage

Quinoa

Fermentation: Poolish

Our bakers begin with fermented quinoa, flax, sesame, and oats.  They add fermented whole milled quinoa flour, mix in a little pâte fermentée, and allow the dough to ferment overnight before forming and baking. The result of all that fermentation is a delicate flavor with a wheaty aroma and a structured crumb.

 

*SIXTEEN BRICKS BREAD IS PROCESSED IN A FACILITY THAT ALSO PROCESSES WHEAT, SOY, DAIRY, AND EGGS.