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Breads We’re Baking


FAQ

Can I put butter on your bread?
Well, the rule in my house is that you simply don’t need butter on freshly baked bread! But it’s okay the next day, I guess.
How does ordering work?
Please visit the Order section to make your selections. Orders need to be submitted in advance as noted, typically 3 days ahead of delivery date. The order process does not use accounts, but will send you email with links to complete key actions such as submitting or cancelling an order.
How do I pay?
The confirmation email will include a link which allows for payment by credit card (through Stripe) if you desire. You may also pay with cash or check when you pickup your order.
How do I get my bread?
Currently, you may pickup bread from our house. WildëYeast Bakery is following guidelines set forth by the MN Department of Agriculture for COVID-19. Bread will be placed outside at the side door in a plastic container for you to pick up for contactless delivery. I will be scheduling pick up times, if need be, to ensure social distancing is also met.
Can you tell me more about the sizes?
Most breads offer 2 sizes - Large and Small.
Large is 950g boule or a 9x5 tin loaf
Small is 750g boule or 6x4 tin loaf
Weight varies a little depending on the amount of water and starter used which is based on the various wheats used. You will always get 500g of flour in a large loaf and always 335 g of flour in a small loaf.
Do you have a license?
Yes, Wildëyeast Bakery operates under a MN Cottage Food License - #20210140. These products are homemade and not subject to state inspection.
How do I store my loaf?
I keep my loaf out on the counter with the cut side down. This keeps the crust from getting soft. If you like a softer crust, store the loaf in a plastic bag. If you are not able to eat the loaf within a few days, freezing your loaf is preferred. You can either slice your loaf in half or into individual slices. Either way, wrap the loaf in cling wrap, place into a plastic bag or container and into the freezer.
Can I get a crackly crust again?
Yes! Quickly run your loaf under a light stream of water. Place into a 350° oven for about 5 minutes.
How do you pronounce the name WildëYeast?
Like wildebeest, but with yeast!

About Our Bakery

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.


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Contact

WildeYeastBakery@gmail.com • 6610 Kristin LN NW Rochester, MN • 507-216-7980 • © 2020 WildëYeast Bakery