This Week’s Bakery Bulletin
Thursday, October 17, 2013
Hello!! You can order bread now!
We are ready to start our wintertime baking routine! We will be baking once or twice a month through the winter (twice in November and 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 NOTE: Our Southside delivery location for October 23rd is Sweet Adeline’s Toy Shop at Suite #4 in the mall in the south side of Huffman and Old Seward (1120 Huffman Road). But since Sweet Adeline’s is moving to midtown at the end of October, we will switch our delivery location in November to just a few doors down, at Inspire Physical Therapy, in Suite #19 of the same mall. Thanks so much to Jessica at Sweet Adeline’s for hosting us in the past, and to Tiffany at Inspire Physical Therapy for hosting us in the future!
For pickup on Wednesday, October 23 (please order by Sunday, October 20):
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 signature LEVAIN pan loaves, the 100% whole wheat sourdough bread with the great texture and flavor, but only four ingredients: organic whole wheat flour, well water, salt, and sourdough.
Hearth loaves for October 23rd will be 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 hearth 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!
A WORD ABOUT GLUTEN-FREE BREAD. We’ve had a lot of questions about making gluten-free breads lately, and while the bread is made with wheat, and therefore contains gluten, the long action of the sourdough on the dough consumes a lot of the glutens that people can be sensitive to. So if you’re celiac, you won’t be able to eat the bread. But if you’re just looking to cut down on gluten in your diet, our whole grain sourdough offers a healthy, whole-grain alternative to regular bread.
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 Wednesday, October 23rd:
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)
signature levain 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)