Ancient Grains – Heirloom wheat varieties such as einkorn, spelt, and kamut that have been grown for thousands of years. Known for rich flavor, easier digestibility, and high nutrient content. Boule – A round, rustic loaf of bread with a crusty exterior and tender crumb. Crumb – The texture and pattern of the inside of a loaf of bread. Open crumb = airy with large holes, tight crumb = soft and uniform. Einkorn – The oldest known variety of wheat, prized for its sweet, nutty flavor and high protein content. Lower gluten strength, often easier to digest. Fermentation – The process where natural yeast and bacteria break down dough over time, creating flavor, improving texture, and making bread easier to digest. Focaccia – An Italian flatbread baked with olive oil and toppings. Crisp edges, soft inside, perfect for snacking or dipping. Fougasse – A French-style flatbread, often shaped decoratively, with a chewy crust and soft interior. Great for tearing and sharing. Fresh-Milled Flour – Flour ground in-house from whole wheat berries, keeping the nutrient-rich germ and bran intact for maximum flavor and nutrition. Gluten – A network of proteins formed when wheat flour is mixed with water. Provides structure and chewiness in bread. Lead Time – The amount of time needed between when you place an order and when it’s ready for pickup. For Living Wright, this ensures all bread is baked fresh. Levain – A portion of active sourdough starter used to leaven bread naturally without commercial yeast. Pâte Fermentée – A portion of old dough (pre-fermented) saved from a previous batch and added to new dough for deeper flavor and improved texture. Proofing – The final rise of dough before baking, allowing flavor and texture to develop. Sourdough Starter – A live culture of flour and water containing wild yeast and beneficial bacteria that naturally leavens bread and adds complex flavor.