This Week’s Bakery Bulletin
Thursday, November 01, 2012
We’re back from visiting family, and ready for our wintertime baking routine! We will be baking about once a month (but twice in December), so stock up and pop some bread in the freezer if you’d like. The bread really does freeze and thaw well, because of its three-day fermentation. Please sign up for our email newsletters (see the sidebar on the left)! The newsletters will remind you when we are baking, when you can order, and let you know what flavors of bread we’ll be baking .
PLEASE NOTE: Our Southside delivery location will now be SWEET ADELINE’S TOY SHOP instead of Summit Spice and Tea, since they have moved to Midtown. Sweet Adeline’s is just two doors down from Summit’s former location in the mall at 1120 Huffman Road.
For pickup on Wednesday, November 7 (please order by Sunday, November 4):
We’re baking the ever-popular 100% whole grain SPENT GRAIN sourdough pan loaves, packed with barley groats from Midnight Sun Brewing Company’s beer-making process that make the bread healthy, moist, and flavorful. And we’re also lined up to bake our ALASKAN POTATO pan loaves, the 100% whole wheat sourdough bread that tastes like our levain, but has added moistness from the potatoes.
Also for November 7 we’re baking the FRESH ROSEMARY sourdough. Fresh rosemary gives the bread a lovely herbal flavor that goes really well with lots of different foods—great for sandwiches, as well as dinner bread with soup. If you’re using it for a dinner bread, just heat the unwrapped loaf in a 350 degree oven for 15 minutes to get a beautiful crisp crust on it before you sit down to eat, or just toast a couple of slices and dip them in olive oil to go with soups or salads. YUM!
Another great loaf for toast with soups and salads is our TOASTED SEED sourdough bread, packed with sunflower, sesame, pumpkin, and flax seeds, and a little polenta for crunch. It’s 100% whole wheat, so it’s very hearty and nutritious.
And for the sweet hearth loaf of the week, we’re baking our FRUITED ALMOND sourdough , loaves, loaded with dried apricots, cranberries, golden raisins, and toasted almonds. It’s wonderful toasted for breakfast or for a snack with tea or coffee in the afternoon!
Click on our long term baking schedule to see what we’ll be baking later this winter!
the bread ordering deadline
You’ll need to order your bread by MIDNIGHT on Sunday (starting on October 20), 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. Sweet Adeline’s, at 1120 Huffman Rd, Suite 4 (in the mall at Huffman and Old Seward): 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
spent grain pan loaf (100% whole grain sourdough)
alaskan potato pan loaf (100% whole wheat sourdough)
toasted seed hearth loaf (100% whole wheat sourdough)
fresh rosemary hearth loaf (60% whole wheat sourdough)
fruited almond hearth loaf (60% whole wheat sourdough)