These loaves of rye sourdough bread were made using a sourdough starter that was started at Fundo Meza. To cultivate a starter using simply flour, water, and yeast (bacteria) in the air took just under a week. We bake the sourdough bread in our fantastic wood fired outdoor oven which adds a delicious taste. The recipe and instructions of how to make this bread will be included in Fundo Meza’s online recipe book at some point in the future. If you want the recipe before then request it by e-mail via the contact page.