Jeroen van Wisse bakes long-grain sourdough bread on organic flour basis . Until recently he did that at home, but since June 20, 2015 there is also a store.
Jeroen’s bread gets all the time to develop its taste; the standard rising time is about 12-48 hours. Then it is baked at high temperature, which gives it a very hard and crunchy crust. The bread has a full, ‘old-fashioned’ taste and an uneven crumb, with here and there big air bubbles.