I received the following e-mail from the folks at Wave Hill Bread:
"Thanks for writing up your experience with WAVE HILL BREAD. Sorry about your diet. It may help to know that the spelt and rye we use are organic whole grains that we mill for each batch. We use very little yeast because the milling brings out the wild yeast in the hulls of the organic grains.
Interesting that you found a sourdough flavor. We use a "poolish" which is made in advance for each batch every day instead of a "levain" used in sourdough bread. Our mentor, Gerard Rubaud, does make a sourdough bread. We do use rye (and also spelt), and that may be what you tasted.
If you have any questions about the bread or how we got into this, please let us know and we can arrange to meet you or talk about it over the phone.
We are honored that you are considering our admission to your pantheon of breadmakers.
Kind regards,
Margaret and Mitch"
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