{"product_id":"benchmark-sourdough","title":"Benchmark Sourdough","description":"\u003cp\u003e\u003cspan lang=\"EN-US\" class=\"TextRun SCXW171164696 BCX4\"\u003e\u003cspan class=\"NormalTextRun SCXW171164696 BCX4\"\u003eA rotating seasonal blend of biodynamic Ontario wheat flours, stone-milled rye, and Ontario rock salt.\u003c\/span\u003e\u003cspan class=\"NormalTextRun SCXW171164696 BCX4\"\u003e Slowly fermented with Wild Yeast to produce a flavourful crusty loaf.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cem\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan lang=\"EN-US\" class=\"TextRun SCXW171164696 BCX4\"\u003e\u003cspan class=\"NormalTextRun SCXW171164696 BCX4\"\u003eThe Story\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/em\u003e\u003c\/h3\u003e\n\u003cdiv\u003e\n\u003cp\u003eWhile developing the recipe, Chef and Owner Daniel Angus brought loaf after loaf to friends and colleagues, inviting them to taste and assess changes in flour, hydration, and fermentation. A fellow sous chef at Langdon Hall aptly dubbed the “control” loaf “The Benchmark.” The name stuck, and The Benchmark earned its place on Terroir Bakery’s earliest menus.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"TERROIR ARTISAN BAKERY ","offers":[{"title":"Default Title","offer_id":68898448244930,"sku":null,"price":8.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0567\/4100\/3458\/files\/250717-Terroir-024.jpg?v=1758651770","url":"https:\/\/www.terroirartisanbakery.ca\/products\/benchmark-sourdough","provider":"TERROIR ARTISAN BAKERY  ","version":"1.0","type":"link"}