A savory, long-fermented sourdough loaf from Thyme & Dough, made with rosemary and parmesan for a classic, comforting flavor that works with just about anything. Thyme & Dough’s sourdough is made in small batches with clean ingredients, unbleached flour, and no commercial yeast or dyes. Each loaf follows a slow, hands-on sourdough process that takes about 48 hours from start to finish, building the tangy flavor, chewy texture, and crisp crust that make real sourdough worth the wait. Rosemary brings an herby, aromatic finish, while parmesan adds a salty, savory depth throughout the loaf. Slice it for sandwiches, serve it with soup or pasta, toast it with butter, or pair it with olive oil and balsamic for an easy appetizer. Ingredients/process highlights: long-fermented sourdough, small-batch baking, unbleached flour, rosemary, parmesan, no commercial yeast, no dyes. Contains: wheat, dairy. Cassie describes her approach as long-fermented, small-batch baking with clean ingredients, unbleached flours, and fresh herbs from her home garden when used.
