The Wolf's Kitchen

Starting with quality grains, sourdough culture and salt, adding just water and lots of time to develop flavor, texture and digestibility, I focus on making real bread that everyone can eat...Gluten Free and traditional sourdoughs. 

Many of the breads I craft are made with 100% stone milled grains. This flour is unsifted leaving essential nutrients from the bran, germ and endosperm. Stone mills grind the flour at a lower temperature than roller mills, which keeps many enzymes intact.