Good bread cannot be rushed. Ever.

All of the Little Rooster breads are created with fermentation – an ancient process as old as bread itself.  We start the day with a portion of dough from the day before which has been allowed to ferment overnight.  Creating that time and place is slow-going, but time allows the enzymes to get really excited.  When mixed with the new dough those fired-up enzymes take that energy and break down the new flour, revealing the real flavor of the grain.  Remember when bread tasted distinctly like real wheat with its full complement of nuanced flavors?  Ours still does.