Storing your Bread
Hope everyone enjoyed their loaves last week and welcome if this is your first Bread-Share! I just posted the June bread-share options on my website. All orders have to be in by June 1st, so order soon before you forget and are sad that there is no more bread showing up at your door :) If you refer a friend to sign up for June and they order at least three loaves, tell them to write your name in the note section and I will give you a free loaf as a thank you!
Every time I bake for you I try my very best to make the most delicious and beautiful bread. It is my passion and pride. If you are ever unsatisfied with your bread or have feedback for me of any kind, please let me know. I want to hear from you! Your feedback allows me to improve and provide you with the best service and bread possible!
A few people have asked me about how to store their bread. My preferred way for up to three days is on a cutting board with the cut face down on the board to prevent it from drying out. This also keeps the crust in tact. If you are saving your bread longer then a few days or it’s one of the sandwich loaves, I recommend you wrap it in plastic, but be careful to avoid condensation. You can find answers to more FAQ here.
Have a wonderful memorial Day weekend!
This week’s Share
Country Sourdough Bread
Ingredients: Montana org. wheat flour, Montana org. whole wheat flour, water, sourdough culture, sea salt.
Sunflower Seed Sandwich Loaf
Ingredients: Montana org. wheat flour, org. sunflower seeds, water, sourdough culture, sea salt.
Bakers Choice: Whole Grain Spelt Loaf
Spelt is one of my favorite grains and much more commonly used Germany. It has a slightly sweet and nutty flavor. Let me know what you think!
Ingredients: Montana org. wheat flour, Montana org. whole grain spelt flour, water, sourdough culture, sea salt.
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I love bread! I will post my weekly bread choices here and anything else bread, grains and fermentation related that I think you might find interesting.