FAQ

You can order online from our website. We have a few pick up options and delivery options available when placing an order that will tell you when your baked goods are ready. We do participate with online farmers markets such as Milwaukee Farmers United and Market Wagon for those that are outside of our delivery zone. We also have pop ups in the Milwaukee area. To find out when our next pop up is please go to our home page. We will be expanding where you can find our baked goods once we start operating in our new space.

We care very much about the quality of our baked goods, and pride ourselves in using the best wheat and ingredients possible. All of our goods are hand-shaped and naturally fermented without commercial yeast or any preservatives, chemicals, or additives. We use a wide variety of heritage and ancient grains grown from local farms. All the wheat we use is organic and free of all the pesticides that have been becoming a huge problem in the wheat community. As for our other ingredients, we prefer to utilize our local farmers markets in the area to not only have the best quality, but to also support other farms and small businesses such as ourselves.

Sourdough the term comes from the original terminology of Fermented Dough in the early to mid 1800s. When the Yukon gold rush hit the term expanded and became Sourdough because the miners would save a piece of the dough they were making for the next bakes to help get them through the winters. 

Scientifically sourdough is a yeast culture made up of wild yeast and lactobacilli. Both of these elements exist in the natural environment. Lactobacilli is considered a good bacteria which helps break down the complex carbs in flour to simple sugars that are used to feed the wild yeast. The yeast in sourdough works slower because the concentration of yeast is a lot lower compared to dry or compressed yeast that is bought in stores. The yeast then eats the sugars created from the lactobacilli to create carbon dioxide gas which is contained in the gluten network and leavens the bread.  

Sourdough bread is a long slow fermentation to give time for the wild yeast to work. The lactobacillus and wild yeast releases phytase enzymes that neutralize phytic acid in the dough which makes bread easier to digest. The phytase enzymes acidify the dough which helps to break down the flour and cause it to start releasing micronutrients to help counteract some of the effects of stomach discomfort. The acid also helps break down the gluten network slightly which helps for some people with gluten sensitivities to process it. 

Sourdough is also a prebiotic which helps the environment in your stomach and it takes longer to digest. The slower digestion helps lower the glycemic index which is the rate how quickly different foods increase your blood sugar levels.  

Our breads are best eaten within 3-5 days if left out at room temperature. If you would like to leave the bread out just keep it in the bag it came with if you would like to keep it soft or if it is sliced. If it is a whole loaf you can wrap the cut end in plastic if you would like to keep the crust harder. 

The best way to store the bread knowing you won’t eat a whole loaf in a few days is to slice it and wrap it up in foil and then put it in a freezer bag to store. It can be store unsliced if you would like to keep the loaf whole. Pull out the loaf the night before you would like to serve it or take it out of it’s bag and heat it through in a 350 degree oven wrapped in foil(10-15min). If the bread is sliced you can take a frozen slice and put it in the toaster. 

Just come on over to the bakery with a small mason jar and we can give you some!