Pan Suegra/Simply Sourdough (2 Pack!)- 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 every time 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 [FR], Wild Yeast
Rosemary Sourdough (2 Pack!)- 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 [FR], Organic Rosemary [OR], Wild Yeast
Seeded Wheat Sourdough- A hearty blend of winter & spring wheat varietals, and a touch of Dark Northern Rye, nestle poppy, sunflower, and pumpkin seeds in this loaf's tender crumb, that affords a subtle, yet unmistakable, sour tang. The outer crust is rolled in pumpkin, sunflower, flax, and sesame seeds that roast to perfection during the bake. Simply, a straight-forward naturally leavened bread that's ideal toasting on a chilly fall day. Organic Winter & Spring Wheat Flours [OR & WA], Water, Organic Malted Barley [OR], Organic Poppy Seeds [SP], Organic Sunflower Seeds [CA], Organic Brown Sesame Seeds [MX], Organic Flax Seeds [ND], Sea Salt [FR], Wild Yeast
Butter Dill Sourdough (Pain de Mie)- This loaf stands alone in the pantheon of Mill Fire Baking's approach to Bread. In that, it is completely devoid of the dramatically rugged crust I typically seek. Here, ever true to it's name (Pain de Mie: soft crumb bread), is a Bread that's decidedly focused on the loaf's interior, or Crumb, which is lusciously tender and buttery throughout, affording a mild tang that's set against a steady thrum of fresh dill. This is a Bread that's ideal for any application, especially when lightly toasted, grilled, or enjoyed straight from the oven when it's all but too hot to handle. Organic Wheat Flours [OR & WA], Organic Milk [OR], Butter [OR], Organic Honey [OR], Sea Salt [FR], Organic Dill [OR], Wild & Commercial Yeasts
Cranberry Pecan Sourdough- Oh Joy! This memorable delight that spread cheer during the “Holiday Season” is back! These luscious loaves are simply chocked full of pecans and cranberries to the point where the dough struggles to hold them in place. It’s admittedly a bit over the top. The result, however, is delectable. The dough becomes infused with sweet, buttery tones, punctuated by sharper notes of tang, and bursts of flavor that surprise and delight. The bread shines when paired with nibbles of cheese, fruits, and charcuterie; or, if you prefer, as a solo act, captivating and sufficient in itself. Organic & Responsibly Grown Wheat Flours (Hard Red Winter) [OR], Organic Sundried Cranberries [MI], Organic Pecans [NM], Sea Salt [FR]
Toasted Hazelnut & Dark Chocolate Sourdough- Simply Decadent. And another crowd favorite I roll out for the Holiday Season. Loaves are absolutely loaded with Oregon grown hazelnuts and dark chocolate -- infusing the dough with deep, musty and nutty tones, punctuated by rich earthy chocolate and a subtle sour tang -- to a point where the dough just holds them in place. The bread shines when sliced somewhat thin to accompany soft cheeses. I'm a big fan of a healthy slathering of funky goat cheese. Whatever you opt for, I dare you to have just one slice. Organic & Responsibly Grown Wheat Flours (Hard Red Winter) [OR], Organic Hazelnuts [OR], Organic Dark Chocolate [Peru], Sea Salt [FR]
Pan Suegra/Simply Sourdough (2 Pack!)- 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 every time 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 [FR], Wild Yeast
Rosemary Sourdough (2 Pack!)- 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 [FR], Organic Rosemary [OR], Wild Yeast
Seeded Wheat Sourdough- A hearty blend of winter & spring wheat varietals, and a touch of Dark Northern Rye, nestle poppy, sunflower, and pumpkin seeds in this loaf's tender crumb, that affords a subtle, yet unmistakable, sour tang. The outer crust is rolled in pumpkin, sunflower, flax, and sesame seeds that roast to perfection during the bake. Simply, a straight-forward naturally leavened bread that's ideal toasting on a chilly fall day. Organic Winter & Spring Wheat Flours [OR & WA], Water, Organic Malted Barley [OR], Organic Poppy Seeds [SP], Organic Sunflower Seeds [CA], Organic Brown Sesame Seeds [MX], Organic Flax Seeds [ND], Sea Salt [FR], Wild Yeast
Butter Dill Sourdough (Pain de Mie)- This loaf stands alone in the pantheon of Mill Fire Baking's approach to Bread. In that, it is completely devoid of the dramatically rugged crust I typically seek. Here, ever true to it's name (Pain de Mie: soft crumb bread), is a Bread that's decidedly focused on the loaf's interior, or Crumb, which is lusciously tender and buttery throughout, affording a mild tang that's set against a steady thrum of fresh dill. This is a Bread that's ideal for any application, especially when lightly toasted, grilled, or enjoyed straight from the oven when it's all but too hot to handle. Organic Wheat Flours [OR & WA], Organic Milk [OR], Butter [OR], Organic Honey [OR], Sea Salt [FR], Organic Dill [OR], Wild & Commercial Yeasts
Cranberry Pecan Sourdough- Oh Joy! This memorable delight that spread cheer during the “Holiday Season” is back! These luscious loaves are simply chocked full of pecans and cranberries to the point where the dough struggles to hold them in place. It’s admittedly a bit over the top. The result, however, is delectable. The dough becomes infused with sweet, buttery tones, punctuated by sharper notes of tang, and bursts of flavor that surprise and delight. The bread shines when paired with nibbles of cheese, fruits, and charcuterie; or, if you prefer, as a solo act, captivating and sufficient in itself. Organic & Responsibly Grown Wheat Flours (Hard Red Winter) [OR], Organic Sundried Cranberries [MI], Organic Pecans [NM], Sea Salt [FR]
Toasted Hazelnut & Dark Chocolate Sourdough- Simply Decadent. And another crowd favorite I roll out for the Holiday Season. Loaves are absolutely loaded with Oregon grown hazelnuts and dark chocolate -- infusing the dough with deep, musty and nutty tones, punctuated by rich earthy chocolate and a subtle sour tang -- to a point where the dough just holds them in place. The bread shines when sliced somewhat thin to accompany soft cheeses. I'm a big fan of a healthy slathering of funky goat cheese. Whatever you opt for, I dare you to have just one slice. Organic & Responsibly Grown Wheat Flours (Hard Red Winter) [OR], Organic Hazelnuts [OR], Organic Dark Chocolate [Peru], Sea Salt [FR]
