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Brick Facts

- Each Brick is made using Organic and Freshly Milled grains from the Northeast Region of the U.S.

- Each Brick requires grain from sixteen square feet of farmland to produce. Thats 4x4 feet!

- Vacuum sealing our mixes ensures a long shelf life with just over a year before the "best-by" date is reached.


- Each Brick contains a generous amount of our dehydrated sourdough starter as well as a small amount of commercial yeast for added leavening power.

- Temperature is the gas pedal to fermentation. Warm water and a warm environment increases fermentation rate and vigor.

- The opposite is also true. Chilling the dough will slow fermentation which often is desirable when working dough fermentation into a busy lifestyle!


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