Pan Suegra- This bread is all about family, and is likely the first simple flour & wild yeast concoction I developed years back. I made it for my Suegra. Now, some may say that interactions with their mother-in-laws are in desperate need of leavening, natural or otherwise. Relations with mine, however, center on love, service, and family. This play on a basic country loaf, made with Yecora Rojo & Fife wheat varietals and a touch of rye, has a gentle wheaty flavor, subtle buttery tones, and a lingering tang. It’s the bread (pan) my mother-in-law (suegra) always requests. And I carry her in my heart everytime I mix, bake, and deliver it. My ideal offering for breaking bread and giving thanks. Organic &/ or Responsibly Grown Wheat Flours (Yecorja Rojo, Fife) [OR & WA], Organic “Dark Northern” Rye flour (Gazelle) [OR], Water, Sea Salt [IT], Wild Yeast
Rosemary Sourdough- This humble loaf delivers a steady sour tang, delicate nose, light crumb, and a delightful thin yet crispy crust. The pronounced sourdough experience stems from the stiff acidic starter that’s pre-fermented, cold and slow, with nearly half of the loaf’s total flour. The organic rosemary – fresh from the Willamette Valley – tempers this inherent assertiveness, while opening possibilities for enjoyment. From pressed sandwiches, to thick cut and toasted to accompany pasta, this simple loaf delivers with every bite. Organic Winter & Spring Wheat Flours [OR & WA], Water, Organic Malted Barley [OR], Sea Salt [IT], Organic Rosemary [OR], Wild Yeast
Pan Suegra- This bread is all about family, and is likely the first simple flour & wild yeast concoction I developed years back. I made it for my Suegra. Now, some may say that interactions with their mother-in-laws are in desperate need of leavening, natural or otherwise. Relations with mine, however, center on love, service, and family. This play on a basic country loaf, made with Yecora Rojo & Fife wheat varietals and a touch of rye, has a gentle wheaty flavor, subtle buttery tones, and a lingering tang. It’s the bread (pan) my mother-in-law (suegra) always requests. And I carry her in my heart everytime I mix, bake, and deliver it. My ideal offering for breaking bread and giving thanks. Organic &/ or Responsibly Grown Wheat Flours (Yecorja Rojo, Fife) [OR & WA], Organic “Dark Northern” Rye flour (Gazelle) [OR], Water, Sea Salt [IT], Wild Yeast
Rosemary Sourdough- This humble loaf delivers a steady sour tang, delicate nose, light crumb, and a delightful thin yet crispy crust. The pronounced sourdough experience stems from the stiff acidic starter that’s pre-fermented, cold and slow, with nearly half of the loaf’s total flour. The organic rosemary – fresh from the Willamette Valley – tempers this inherent assertiveness, while opening possibilities for enjoyment. From pressed sandwiches, to thick cut and toasted to accompany pasta, this simple loaf delivers with every bite. Organic Winter & Spring Wheat Flours [OR & WA], Water, Organic Malted Barley [OR], Sea Salt [IT], Organic Rosemary [OR], Wild Yeast
