This Week’s Bakery Bulletin
Wednesday, November 10, 2010
Welcome to our website! Our next bread delivery will be November 24th, just before Thanksgiving!! You can start ordering on Thursday, November 18th. You’ll need to order by midnight on Sunday, November 21st, to have your bread waiting for you on Wednesday. Please sign up for our reminder emails (see sidebar at left) so that you’ll always know when you can order for our next bake.
PLEASE NOTE: We’ll be baking every other week, always skipping the first Wednesday of the month. However, we’ll do an extra bake in mid-December to accommodate the holidays. Keep an eye on our long term baking schedule to see exactly when we’ll be baking, and what flavors.
Our next bake will be November 24th, and you can order your bread starting November 18th. For pan loaves we’ll be baking our signature LEVAIN (which is the French term for naturally-leavened bread, or sourdough), with great flavor from only three ingredients (four if you count the water) because of the TIME the sourdough takes to work on the whole wheat organic flour. By the end of the three-day fermentation process, the sourdough has digested much of the gluten that people are sensitive to, and changed many of the starches into sugars and interesting-tasting acids, making our breads delicious and also easily-digestible. We’re also baking the SPENT GRAIN sourdough bread, packed with the barley groats used by Midnight Sun Brewing Company to brew their beer. The barley gives the bread a nice chewy texture and a moist crumb.
Our hearth loaves will be the FRESH ROSEMARY sourdough, wonderful for the Thanksgiving table, or you can do what I do with it, and use it as an appetizer. I heat it up, unwrapped, in a 350-degree oven for about 15 minutes. I serve it on a bread board, hot, with a nice round of brie (at room temperature) and a bottle of wine or two, and people are very happy. If you want to get really fancy you could have a bowl of carrot dip with cumin and celery sticks, and maybe a bowl of olives. But you don’t want to go too crazy before the main event! Make it easy on yourself!
Also this week we’re also doing the ONION RYE sourdough... one of my all-time favorite loaves for sandwiches. No mystery why we’re baking it this week… do turkey sandwiches sound good to you? My mom used to say that the proper amount of mayonnaise to apply to a turkey sandwich was the amount necessary to have it run down your arm. Whether you subscribe to this method of sandwich-making or not, the onion rye sourdough, the flavor sweet from the onions, complex from the sourdough, and a little grassy from the rye, we’re talking about some seriously yummy post-Thanksgiving sammies.
And of course, since it does qualify as a holiday, we figured we’d best bake our most popular “holiday” loaf—which by now is not only baked at the holidays, but all year round: the FRUITED ALMOND sourdough, packed with dried apricots, cranberries, golden raisins, and toasted almonds. Stock up and pop a couple of loaves in the freezer to last you until December 15th, when we’ll bake it again.
After you order the bread, you can pick up your loaves on Wednesday mornings (8-10am) downtown at Side Street Espresso (412 G Street), or on Wednesday evenings (4-6pm) at Over the Rainbow Toys on Huffman (next to the Huffman Post Office).
the bread ordering deadline
You’ll need to order your bread by MIDNIGHT on Sunday, November 21, so we have time to plan our bake, feed our sourdough, and pre-ferment the dough! When you order the bread, you can choose to “pay when you pick up your bread,” or you can pay via PayPal. By all means, use PayPal if you prefer—but I’m even happier to get your checks or cash when you come pick up your bread.
bread pickup locations
Pick-up locations for Wednesdays:
1. Side Street Espresso, 412 G Street, downtown: 8-10am
2. Over the Rainbow Toys, 12201 Industry Way, D5, next to the Huffman Post Office: 4-6pm
If you need to call me during a pick-up time, you can reach me on my cell phone at 748-3712. At other times, please call me at home/the bakery: 677-3712.
Would you like to see a video of us baking your bread? Our bakery is a small commercial kitchen attached to our house on the lower Anchorage Hillside.
featured bread this week
For November 24th (start ordering November 18th):
spent grain pan loaf (100% whole grain sourdough)
signature levain pan loaf (100% whole wheat sourdough)
fresh rosemary hearth loaf (60% whole wheat sourdough)
alaskan onion rye hearth loaf (65% whole grain rye sourdough)
fruited almond holiday loaf (60% whole wheat sourdough)