I loved having the opportunity to interview Tissa Stein, owner and founder of Tabor Bread in SE Portland. Tabor Bread daily bakes 100% long-fermented, wood-fired breads using house milled local grains. Tabor Bread values traditional bread baking methods that we discuss on the show, including:

• Daily, In House Grain Milling: Allows for sourcing from smaller local farms that do not have their own milling operations. Milling the grains fresh daily ensure you are getting the freshest flour with the most flavor and nutrient content.
• Long fermentation: This starts the process of digesting the bread before you even eat it and reduces gluten content, making Tabor Bread much more tolerable to folks who struggle with gluten sensitivity. Fermentation also enhances the nutrient content of the bread - especially B vitamins.