Sourdough Bread
Every loaf of my homemade, hand-crafted sourdough bread begins with a live culture made from my own starter: 50% whole wheat and 50% white mix. I usually ferment the starter for about 48 hours, but I adjust the degree of sourness to suit my customers’ preferences. And I always ensure exact timing for every stage of the process as the bread rises and bakes.
My bread is all natural: No commercial yeast, no preservative ingredients, no added sugar.
(Size: About 2lb)
Each loaf is made in my clean, smoke-free house with the following ingredients:
- Sourdough starter
- Unbleached flour
- Whole wheat
- Filtered water
- Himalayan salt
To ensure freshness, I bake fresh bread at my customers’ request just before their pickup time at my home in Central Point, Oregon. In the summer and fall, I also sell my bread and other baked goods on Sundays at the Jacksonville Farmers’ Market.
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