Red fife bread has a wonderful nutty, slightly sweet flavor that works well in many settings. Our Red Fife Batard is made using organic heritage red fife grain grown on our own land in Arizona. The entire milling process is done in-house using traditional stone-ground milling equipment. Natural levain (sourdough) starter is added, giving this loaf a subtle, tangy bite. Producer notes: Mediterra Bakery is a Pittsburgh staple founded in 2001 by Nick Ambeliotis. Their mission “is to take one of the oldest and simplest forms of food known to man and perfect it.” Mediterra’s baking techniques stem from French tradition. All of their dough is made in small batches that rise naturally using the power of a 50 year old sourdough levain starter. The quality of a Mediterra loaf starts with the grain, as they grow their own organic heritage red fife grain on 35 acres of land in Arizona. The grain is then milled using a stone ground mill allowing for maximum flavor and nutrition retention from the grain.
