Based in Guildwood Village area in Scarborough Ontario.
Concerning Bread Dough
Quick Breads, Yeast Breads, and Sourdough Breads refer to bread dough preparation methods.
Quick Bread Dough
Quick Breads use baking soda and or baking powder that produce gas when heated. This method does very little to change the composition of the flour. It is commonly used for pancakes, banana bread, and brownies.
Yeast Bread Dough
Yeast Bread uses commercial yeast that produces gas as it consumes flour. It changes the composition and flavour of the flour. Due to the efficiency of gas production rising times are measured in hours. This is the most common type of dough preparation and is used for most any type of bread you can imagine.
Sourdough Bread Dough
Sourdough Bread uses yeast cultivated from the flour that the dough is made from. It significantly changes the composition and flavour of the flour. The flavour can be sweet, mild, or sour depending on what the baker wants. Rising or fermentation times are measured in days. The long leavening time releases nutrients, breaks down difficult to digest compounds and provides a richer flavour profile. This method of dough preparation can be used to make most any type of bread that you can imagine.
Bread Storage
Bread longevity is all about humidity. In a very humid environment bread will degrade quickly. In a very dry environment bread will become hard. A gradual moisture loss where bread has access to the open air is desirable. Refrigeration will slow degradation and speed up the drying out process. Sourdough should last a minimum of 1 week at room temperature or a minimum 6 weeks in the freezer.
Logistics
Two days notice is needed. For example orders placed on Tuesday will be ready Thursday.
Cash or email deposit are accepted during pickup.
Site accounts require a name and email address to notify when orders are ready. Other account information is optional.