August: The Golden Corn Recipe

If you’ve never tried cornmeal in your sourdough, you are missing out. We blend fine golden maize into our white flour base, fold in crunchy toasted sunflower seeds, and coat the outside in coarse polenta before baking.

The result? A soft, golden crumb with an earthy, nutty sweetness and a crackly, super-crunchy crust that sounds unbelievable when you slice into it.