Treat yourself or someone else to some amazing freshly baked bread!
Have you heard of San Francisco sourdough bread? It’s leavened with wild yeast found in that part of the country. This is my local version, made with starter developed here in Georgetown. The bread’s sturdy crumb stands up well to all sorts of sandwich ingredients and also makes great toast.
This sourdough bread is made with 50% white whole wheat flour. That means you get nutritional benefits from whole grains without the sometimes bitter flavor of traditional whole wheat flour.
This bread is classic sourdough, but with the addition of finely chopped organic rosemary. It’s delicious plain or dipped in olive oil. It would be a great addition to your next dinner party or a nice hostess gift.
This loaf is similar to Central Texas Sourdough, but with white whole wheat flour in place of some of the bread flour.
This is a soft rye bread that’s perfect for sandwiches. Many customers who didn’t think they liked rye bread really enjoy this one, because it doesn’t include caraway seeds. If you’re looking for a seeded rye, try the dill seed variation.
Ciabatta is a great bread for sandwiches (including panini) as well as for serving before or along with a meal. The dough is wetter than most, giving the finished loaf a light texture with big holes.
Durum flour gives this crusty Italian bread a pale yellow color and the loaf is topped with nutty sesame seeds. The soft crumb of the bread is perfect for mopping up tomato sauce.