This Week’s Bakery Bulletin
Thursday, November 06, 2014
Hello, sourdough fans!
You can start ordering now to pick up your bread next Wednesday, November 12th!
Next week will be the first of several bakes over the winter. See our long-term baking schedule on the website for specifics. You can 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 cool fermentation.
Our pickup locations are the same as last year (see details below). We’re looking forward to seeing you!
Here’s what we’re baking for Wednesday, November 12th (please order by Sunday, November 9th):
Savory hearth loaves will be the KALAMATA OLIVE sourdough, and the FRESH ROSEMARY sourdough. These popular loaves are a little lighter than the other breads this week, since they are only 60% whole grain. (The other 40% is organic bread flour.) They make great sandwiches and wonderful dinner bread. The sweet hearth loaf will be the FRUITED ALMOND sourdough, packed with golden raisins, dried cranberries, apricots, and toasted almonds.
the bread ordering deadline
You’ll need to order your bread by MIDNIGHT on Sunday so we have time to plan our bake, feed our sourdough, and pre-ferment the dough! When you come pick up your bread, you can pay by cash or check.
bread pickup locations
Pick-up locations for Wednesdays:
1. Side Street Espresso, 412 G Street, downtown: 8-10am
2. Inspire Physical Therapy, at 1120 Huffman Rd, Suite 19 (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. If you can’t reach me on my cell phone 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
recipe of the week
100% whole wheat signature levain (100% whole wheat)
100% whole grain spent grain sourdough (100% whole grain)
fresh rosemary sourdough (60% whole wheat)
Kalamata sourdough (60% whole wheat)
fruited almond sourdough (60% whole wheat)