About Our Dough
Beginnings
Our dough starts with a 24-hour pre-ferment dough called Biga. Biga is used to develop complex flavors and improve dough structure. It's a simple 3 ingredient process of flour, water and yeast.
The Mix
Once our biga has fermented, we add our sourdough starter, more water and salt to help strengthen the gluten in our dough.