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Wave Hill Bread Waves

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....

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Post a Comment | Posted by Ed Levine, March 30, 2006 at 12:40 PM
Tagged: bakeries, bread, e-mail, Wave Hill Bread