Sourdough Bread Choices for February 8/9

It's a market week and Bakery Friday! It's been over a month since I have seen you all and besides doing some really fun whole grain bread testing I have not baked, instead I spent a lot of quality time with little Finley while my husband was working out of town. This week I am ready to dive back into baking, which will be a bit of a challenge since the night before I mix is forecasted to be -11F and the high for Thursday is 17F. My dough likes it around 80F. Time to put the wood stove in the bakery! Anyways I will do my best to make some delicious bread for you all for Saturday Market and Bakery Friday at my house 4-8pm. 
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Planning on baking Country Sourdough, Polenta Sourdough, KAMUT Wheat Sourdough and German Rye. 

Country Sourdough
organic wheat flour, water, organic sourdough culture (organic wheat flour and water), clearlake organic whole wheat flour, sea salt. 

Polenta Whole Wheat Sourdough Sandwich Loaf or Batard
organic wheat flour, water, organic sourdough culture (organic wheat flour and water), organic whole wheat flour, organic yellow corn, sea salt. ​

KAMUT Wheat Sourdough Sandwich Loaf
organic wheat flour, water, cooked KAMUT® berries, organic whole grain KAMUT® flour, levain (50/50 organic wheat flour and water), sea salt.

German Rye Sourdough Sandwich Loaf
organic wheat flour, organic rye flour, organic whole wheat flour,  water, organic sourdough culture (organic wheat flour and water), organic coriander, organic fennel seeds, sea sal