Ask Dan and he'll insist there's nothing innovative happening here, but what he's really doing is uninventing bread as most of us know it today and it all starts with the ingredients. Freshly milled organic whole grain flour, water and salt go into every loaf, along with the occasional raisin, sesame seed or touch of maple syrup. That’s it. No processed flour. No GMO wheat. No monoculture bread yeast, dough conditioners, high fructose corn syrup or preservatives. Both the leavening and the unique sourdough flavor of each loaf come from the yeast naturally present on the wheat he chooses. If you don’t already know how rare all this is in breadmaking today, check the label of any other loaf you see.