The crust was thin and wonderfully crispy, in contrast to soft, flaky and buttery crumb. Moist and pleasantly chewy, the crumb was a happy medium between dense naturally leavened bread crumb and overly aerated bread crumb leavened with commercial bread yeast.

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Full bodied and plump, they displayed a range of beautiful colors from light creamy yellow to shiny deep brown. The freshly baked bread aroma with hints of butter and buttermilk was mouthwatering.