I will be baking for this weeks market and Friday Bakery sales. Planning on Cinnamon Raisin Sourdough, Baileys Whole Wheat Sourdough and the regular two Polenta Sourdough and Country Sourdough. Lately people have been asking at the markets if I use any commercial yeast and the answer is no. The only exception is in my baguettes which I am making so irregularly and never for market. I always use organic ingredients. All whole wheat flour is milled fresh and is grown at Clearlake Organic Farm near Fort Benton, Montana by the Bailey family. All my loaves are fermented around 24 hours making it very easily digestible so a lot of people that usually can't eat wheat products do fine with my bread.
SPROUTED RYE UPDATE (Vollkornbrot)
Sorry no Vollkornbrot again this week! I am missing ingredients and the extra time. It will happen before the end of summer, I promise! Just keep checking back.
organic wheat flour, water, clearlake organic whole wheat flour, organic sourdough culture (organic wheat flour and water), sea salt.
Polenta Sourdough Sandwich or Batard Loaf
organic wheat flour, water, organic yellow corn, organic sourdough culture (organic wheat flour and water), sea salt.
Bailey's Whole Wheat Sourdough
organic hard red winter wheat from Clearlake organic farm, water, organic sourdough culture (organic wheat flour and water), sea salt.
Cinnamon Raisin Sourdough Sandwich Loaf
organic wheat flour, water, organic raisins, levain (50/50 organic wheat flour and water), organic whole wheat flour, organic fair trade molasses, local honey, sea salt, organic cinnamon.
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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.