Sourdough and Slow-Rise Bread
Sourdough is both a method of bread-making, and a mindset. We carefully cultivate the wild yeasts from the air, feed them, and give the dough plenty of time to rise. Think of sourdough as encouraging the dough and commercially processed yeast as forcing it. By the time our bread is done, it’s had all the time it needs to develop complex flavors, a great crumb, and that chewy crust. It doesn’t necessarily taste sour, though — hence, Sweet Sourdough!
The best way to order from our small bakery
– If you’re short on time (with sourdough, that means you want it in less than 3 days!), then click over to the Bake Calendar and choose what day’s menu you’d like to order from. Make your selections on the Shop page and checkout.
– If you have more than 3 days till you want to pick up your order, and you want something that isn’t on a Bake Calendar, then give me a call/text and make a special request, or just use the online Shop page and I’ll get the alert.
Lightly tangy, with enough freshly ground organic wheat to give it a creamy color. It takes about a full day to make. No added oils or sugars.
San Francisco Sourdough
This is our tangiest bread! It takes three days to make the two different starters for this one bread! A nice portion of whole-grain wheat keeps it healthy. No added oils or sugars.
Miche (meesh) is the French word for a hybrid of sourdough and yeasted bread with a great, soft crumb. Lots of rye sourdough starter is boosted with a little yeast and our special mix of whole grains: soft wheat, dried corn, barley, oats and rye. No added oils or sugars.
Sun-dried Tomato and Fresh Rosemary
Our French Sourdough rises slowly with chunks of chopped sun-dried tomatoes and finely minced rosemary. This makes an excellent sandwich or garlic toast! No added oils or sugars.
Soft Sourdough Sandwich
Freshly ground multi-grain flour combines with a little milk, butter, and sugar and a long, slow rise with wild yeast to give this spongy bread a complex flavor that holds its own in a sandwich.
Pumpkin Spice Raisin Swirl
My multigrain sourdough sandwich bread dough is rolled up with a pumpkin, spice, and raisin filling. The sandwich bread keeps well for days, and the slightly sweet pumpkin swirl will make great breakfast toast, or even French toast!
Katherine’s Favorite Bagels
Our youngest daughter Katherine so loves bagels that she learned to make them, really, REALLY well. They’re an actual “healthy” size, somewhat bigger than mini-bagels but more petite than supermarket monstrosities. And soooo chewy! Available in ~Plain~ ~Sesame~ ~Everything~
Honey Butter Dinner Rolls
Light wheat and fluffy, flavored with wildflower honey and baked in butter, these are the sourdough rolls that can’t be parked near my dad at Thanksgiving.
Garlic Herb Focaccia
Wheat sourdough starter gives this focaccia its light, chewy texture. I flavor it with classic Italian herbs and minced garlic, then press rosemary and big chunks of garlic into the olive oil drizzled on top. The 8×12″ rectangular flatbread tears into generous pieces at the table or cut it into sticks and warm it in the oven to serve as fancy garlic bread.
Cranberry Oat Breakfast Braid
Dried cranberries, honey, and cinnamon work with oats in a soft sourdough loaf, and slice quickly into a sweet and tangy breakfast for busy days.
Sourdough Coffee Cake
Our sourdough wheat starter gives an amazing complexity to the fluffy vanilla cake. No one will ever guess what makes this the tastiest coffee cake ever, but then, they might be distracted by the thick layer of buttery, cinnamon streusel made with freshly ground organic whole grains!
8″ round cake
Chocolate Crumb Cake
Chocolate and Rye have a real affinity for each other, so we use our rye sourdough like buttermilk to get a light cake with an edge to its sweetness. Buttery cocoa crumbs on top and laced through the middle are made with whole grains but are still decadent.
8″ round cake
Lemon Poppyseed Poundcake
Moroccan salted lemons are usually in savory dishes, but this pound cake proves they don’t have to be! My lemon tree produces 70+ lbs. of lemons in December; one of the many ways I cope with this is by putting up large jars of salted lemons to ferment and use all year. This pound cake uses preserved lemon wedges for the flavor and the salt; poppyseeds add a pleasant crunch; whole-grain cornmeal and soft wheat pretend to make it healthy, and a bright lemon glaze increases the sweet/salty citrus edge.
Peanut Butter Granola
Everything granola is supposed to be and seldom is: crisp-tender, slightly sweet and hearty. It’s richly flavored with peanut butter and whole grains, but no raisins.
I combine my rye sourdough starter with freshly ground multigrain flour, a little olive oil and sea salt to roll into super thin crackers. Available in several flavors.
~Lightly Salted~ ~Nutritional yeast~
Embossed Graham Crackers
You have never tasted graham crackers like this! Crispy and sweet, they actually taste like whole grain. Decorated with a floral pattern in the traditional Polish style.
~ Classic Honey Wheat — butter enriches the freshly ground soft wheat, honey, and vanilla.
~ Chocolate Multigrain — five grains (soft wheat, rye, corn, barley and oat) are blended and ground fresh to lighten the wheat taste and let the dark cocoa and butter shine.
~ Pumpkin Spice — coconut oil blends with freshly ground oats, barley, corn and millet to make a cookie that’s vegan and wheat-free. Flavored with pumpkin and the classic warm spices!
5 oz. bags
Vanilla Bean Wafers
Can you get excited about vanilla wafers? Yes! Crispy and buttery and sweet with the tiny specks of vanilla bean sugar — one customer called them, “To die for!” Eat them plain or use them in the world’s best banana pudding. 8 oz. bag (about 50 cookies)
Crunchy Chopped Chocolate Cookies
I’ve been making chocolate chip cookies all my life, but these are my absolute favorites, and NOT because they are made completely with whole grain wheat and barley. I love them because they are crispy with butter and absolutely stuffed with milk, dark and white chocolate (Callebaut brand!). Sold by the dozen.