Flavor Notes: Deeply nutty, earthy, toasted,
Crumb: Burnished crunchy crust, open and custardy crumb
Perfect for:
Fried eggs with salsa macha, sesame sugar toast, dipping in butternut squash soup
When I finally landed on a recipe for Pan Rustico (our baseline sourdough) I wanted to take my time understanding it. Bread rewards patience; the more you taste it, the more it reveals to you.
Over time, I started to see how many faces this loaf could wear. The sesame version felt inevitable for Spooky Scraps, its nutty depth and gentle bitterness echo the roasted notes of the crust. Speckles of black and white sesame enrobe its earthy crumb, turning the bread into a darker, deeper mood for the flavor of a fall night.
Deep Roots Milling Bolles Wheat
Roseland, Virginia
A hard red spring wheat, created by the Minnesota Agricultural Experiment Station. Bolles is known for its rich aroma, nutty flavor, and chewy texture.
Flavor Notes: Deeply nutty, earthy, toasted,
Crumb: Burnished crunchy crust, open and custardy crumb
Perfect for:
Fried eggs with salsa macha, sesame sugar toast, dipping in butternut squash soup
When I finally landed on a recipe for Pan Rustico (our baseline sourdough) I wanted to take my time understanding it. Bread rewards patience; the more you taste it, the more it reveals to you.
Over time, I started to see how many faces this loaf could wear. The sesame version felt inevitable for Spooky Scraps, its nutty depth and gentle bitterness echo the roasted notes of the crust. Speckles of black and white sesame enrobe its earthy crumb, turning the bread into a darker, deeper mood for the flavor of a fall night.
Deep Roots Milling Bolles Wheat
Roseland, Virginia
A hard red spring wheat, created by the Minnesota Agricultural Experiment Station. Bolles is known for its rich aroma, nutty flavor, and chewy texture.
