Saturday, Oct. 24th @ 10am until sold out!
Orders this week will be for pick-up at the pop-up
A spin on the OG with the added aroma and crunch of toasted sesame. Ingredients: organic wheat and malted barley flour, organic whole wheat flour, water, organic sourdough starter, salt, organic sesame seeds
400 g (14.1 oz)
Spicy and Savory with the addition of fresh jalapeños and 100% grass-fed organic cheddar. Ingredients: organic wheat and malted barley flour, organic whole wheat flour, water, organic sourdough starter, jalapeños, cheddar cheese, salt.
450 g (15.9 oz)
Learn the basics of sourdough bread making in this 90 minute workshop. We’ll walk through the steps backwards by first baking prepared dough, then shaping bulked dough, and mixing dough from scratch. I’ll explain the nuances of ingredients, temperature and time, and provide an overview of all the tools needed to start your sourdough starter and begin the journey to becoming “bread autonomous”. By the end of the session you’ll take home freshly baked sourdough bread.
Book a 90-minute sourdough workshop in my cottage bakery and learn about the process from start to finish.
The image of bread is different for everyone. This post defines what bread is to me and references David Wright’s distinction between artisan bread of centuries past and industrial manufactured “bread” of the 21st century. Can we still call that mass produced staple bread?
Airtight containers at room temperature or frozen in plastic bags works well for short or long term storage.
Ingredients: organic wheat and malted barley flour, organic whole wheat flour, water, organic sourdough starter, salt.
400 g (14.1 oz)