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   HeartStone Artisan Bakery: How Local-Grain Breads Grew On A Madison County Farm
by Teri Weaver,
Posted: Friday, August 10, 2018 at 12:11PM EDT

Lebanon, N.Y. - Amy Yahna and Brian Musician believe in a slow rise.

Their HeartStone Artisan Bakery breads - such as ciabatta, sourdough, garlic lovers and light deli rye - all begin with flours from mostly locally-grown and milled grains. The loaves get their rise from a naturally fermented starter, a mix of rye flour and water that Musician says he began tending about a decade ago.

The dough then goes into a walk-in cooler to sit for at least 24 hours. That slow rise, plus the heirloom grains and natural leavening, give their breads a flavor and texture that are growing in popularity.

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