My Breads and Baked Products are ALWAYS True traditional Long Fermented Sourdough. Made with Non-Bleached, Non-Brominated Flours. Some loaves contain Fresh Milled Organic, Non-Irradiated Grains. I do this for optimal nutrient content. I always add Organic Ground Flax to ALL my loaves..I just love the color and healthy benefits of Ground Flax. Any Herbs I add to loaves are always Organic and Fresh. Many of the Herbs come from my personal organically grown garden.
I NEVER add Commercial Yeasts I follow the traditional bread making practice of our great grand parents generation. I use a traditional Sourdough Starter which is a culture (a living breathing thing) this culture through the process of rising is natural the culture eats away at glutens, sugars and carbs and increases nutrients. This happens during the act of fermenting. I "Stretch and Fold" the dough during timed intervals by hand to assure the right feel, texture and to move those glutens around to assure it's all even and the sourdough can do it's job in naturally rising. I ferment my breads for 8-12 + hours depending on the weather, temperatures and how quickly the bread rises.
I also only use Pure Sea Salt (nothing containing anti-caking agents that trigger inflammation.
These are the Breads I have created for my family and I love to share them with all of you.
