I have always loved bread. I have fond memories of eating warm buns squished into a small ball my made using frozen bread dough. The yeasty smell and flavor was something not found in store bought bread. After learning to make bread using the no-knead artisan method, I leaped into sourdough. I love the process and experimentation in making boules, focaccia, fougasse, cinnamon rolls, scones and whatever else I can. Friends and family love my creations so much that I decided to start WildëYeast Bakery.
Why sourdough? There are studies showing sourdough bread is better for you due to the long fermentation process which makes it easier to digest the wheat and decreases the spikes in blood sugar levels. Additionally, sourdough improves the nutritional content of the wheat used to make bread.
Making sourdough bread takes 3 days:
Many of my breads are made using a portion of fresh milled wheat such as Hard Red Fife, Turkey Red Wheat, Warthog and White Hard Winter wheat. The Rye Tin Loaf uses fresh milled rye grain. Fresh milled wheat uses all of the kernel; endosperm, bran and germ.
WildëYeast Bakery operates under the Minnesota Cottage Food license. These products are homemade and not subject to state inspection.