Our **Heirloom Crumb Sourdough Flour Blend** is the exact foundation used in our workshop to create the deep, complex flavors and open crumb structure our bakery is known for. This isn’t just a standard bag of flour; it is a professional-grade “mash-up” of grains designed specifically for the sourdough enthusiast who wants to move beyond basic white bread.
Packaged in a heavy-duty, rustic kraft paper bag with a hand-tied twine closure, this blend stays fresh and protected while looking right at home on an artisanal kitchen counter.
### **The Signature Grain Composition**
* **High-Protein Bread Flour**: Provides the essential strength and gluten network required for high-hydration loaves.
* **Stone-Ground Whole Rye**: Added in a precise percentage to boost fermentation activity and provide a subtle, earthy depth to the crust.
* **Malted Barley**: Encourages a beautiful, deep mahogany browning (the “Copper” finish) during the bake.
### **Suggestions for Use**
* **The Master Loaf**: Use this as a 1:1 replacement for bread flour in your favorite sourdough recipe. You will notice a more active fermentation and a more fragrant dough during the bulk rise.
* **Enriched Doughs**: This blend provides excellent structure for cinnamon rolls or brioche, giving them a more “substantial” and artisanal bite than standard all-purpose flour.
* **Pizza Night**: Incorporate this into a long-fermented pizza dough for a charred, bubbly crust that mimics a professional wood-fired oven.
### **The Workshop DNA**
By using the same grain ratios we use daily at **Copper & Crumb**, you are essentially inviting our bakery’s heritage into your home. Whether you are a seasoned “sourdough parent” or just starting your first starter, this blend removes the guesswork of grain ratios and allows you to focus on the craft of the fold and the beauty of the bake.
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**Pro Tip:** For the ultimate Copper & Crumb experience, use this flour blend to bake a loaf and finish it with a dusting of our **Copper Dust Bread Spice** and a pinch of our **”Crumb” Finishing Salt**.