As well as our everyday loaves (country, sesame + poppy country, 100% rye, mountain and baguettes), we have a different special loaf available each day too:
Wednesday: whole grain
Thursday: multi-seeded
Friday: porridge
Saturday: fruit and nut
Sunday: sprouted grains
We bake small batches of sourdough available for collection from 9am.
Organic flour, water and salt combine, and amylase (an enzyme in the flour) begins to break down the starch molecules into sugar. Wild yeast, which is naturally found in flour, and friendly bacteria in the air called lactobacilli, begin to feed off the sugar.
Lactic acid is produced by the lactobacilli, creating a mildly sour taste not present in commercially made bread. During fermentation, the yeast dies and carbon dioxide bubbles are released, causing a spongy texture and noticeable holes in the crumb.
Some research suggests that sourdough is actually lower in gluten than commercially made bread.
Anita’s Organic Mill, Snowcap, Fieldstone Organics, Jiva Organics, Vancouver Salt Co., Elysian Coffee, Ranger Tea, Seed to Culture Farm, Hares Farm, Herlmer’s farm, Rootdown farm, Laughing Crow Organics, North Arm Farms, Pefferlaw Creek Farms, Astrid’s Fine Foods, Discovery Organics, Slope Side Supply
