sour has never been sweeter

Let’s face it…bread is DELICIOUS!

A feast for all senses, taking a bite from a freshly baked loaf of sourdough bread is an experience. From hearing the crackle of a crispy crust, to seeing a plethora of airy pockets, you bring the slice up to your mouth, and the aroma sends your taste buds into a frenzy. Taking a bite, the savory tang from the sour starter creates umami to round out the entire experience.

Everything I make is naturally leavened with homegrown wild yeast, and fermented on demand in small batches. At over four years old, my sourdough culture provides a unique taste many commercial bakeries can only duplicate with unnecessary additives. It’s true that using a natural leaven requires more patience, but I think it’s worth creating a product that is more easily digestible. I take pride in using only essential, whole ingredients to create all of my products. No shortcuts here!

But, bread is bread, right? A quick look at the ingredient label on a typical sliced grocery store loaf can contain at least ten ingredients. It was also probably made within hours of being bagged. My process involves over 24 hours of mixing, folding, shaping and resting. The healthy bacteria hosted by the wild yeast uses the extra time to break down the wheat, creating a loaf of bread your gut will thank you for.

meet Sally

Born in February of 2016, “Sally” has been a labor of love, and a true test of motherhood. She requires feeding twice a day, a clean and comfortable environment, and plenty of patience. I feed her using a 50/50 mix of 100% organic New York farmed and milled white wheat and whole wheat flour, filtered water, air, and time…lots of time. I stress the amount of time that goes into a wild yeast culture because many bakeries still use a small percentage of active-dry yeast, in order to retain a certain schedule or quantity. Adding commercial yeast provides a level of stability to doughs that may be shaped by machines or be set aside for future baking. However, it does not allow the grain to break down so it’s digestible. (For more on that, check out my notes on gluten.) I’ve adjusted all of my recipes to only use wild yeast, as I feel it not only adds to the delicious end product, but also keeps things simple and easy for me…and you.

MORE ABOUT INGREDIENTS

meet Sally

Born in February of 2016, “Sally” has been a labor of love, and a true test of motherhood. She requires feeding twice a day, a clean and comfortable environment, and plenty of patience. I feed her with a 50/50 mix of 100% organic New York farmed and milled white wheat and whole wheat flour, filtered water, air, and time…lots of time. I stress the amount of time that goes into a wild yeast culture because many bakeries still use a small percentage of active-dry yeast, in order to retain a certain schedule or quantity. Adding commercial yeast provides a level of stability to doughs that may be shaped by machines or be set aside for future baking. However, it does not allow the grain to break down so it’s digestible. (For more on that, check out my notes on gluten.) I’ve adjusted all of my recipes to only use wild yeast, as I feel it not only adds to the delicious end product, but also keeps things simple and easy for me…and you.

MORE ABOUT INGREDIENTS

caraway rye sourdough 80% hydration, 48hr ferment

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home-baked

It’s no secret, I love to cook. Beginning as a way to get in shape, I started to experiment with ingredients after graduating from college, realizing that I had also found something I was really good at. Testing recipes at home allowed me to try new spices and interesting textures that I had been too afraid to try at expensive, fancy restaurants. It broadened my appreciation for traditional cooking methods and minimal ingredient lists.

For the last couple of years, my focus switched to baking bread…more specifically, sourdough. Since sourdough takes time most of all, it forces me to slow down and focus, in an otherwise chaotic schedule. Only requiring pantry staples (flour, salt and water), I am able to afford having a fresh loaf of healthy sourdough every couple of days.