Leavened with Galegas, our living sourdough starter born in the village of Galegas, Alvaiázere, Portugal, from three elements: ancestral vineyard grapes, water from the natural spring of Azenha, and stone-milled flour from Galicia, Spain. Twenty-four hours of slow fermentation. Each loaf is scaled to 1 kg before baking, naturally leavened, no commercial yeast, no shortcuts, no compromise. Crisp golden crust. Chewy, tangy crumb.