Lebanon, N.Y. – Amy Yahna and Brian Musician believe in a slow rise.
Their HeartStone Artisan Bakery breads – such as ciabatta, sourdough, garlic lovers and light deli rye – all begin with flours from mostly locally-grown and milled grains. The loaves get their rise from a naturally fermented starter, a mix of rye flour and water that Musician says he began tending about a decade ago.
The dough then goes into a walk-in cooler to sit for at least 24 hours. That slow rise, plus the heirloom grains and natural leavening, give their breads a flavor and texture that are growing in popularity.
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