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Some

FAQs

Where can we find your products, how do we buy your products?

 

Right now, we are only available as part of our Bread or Pastry Subscription program and through online ordering.  For a flat price, you can sign up for a month-long program of 1 loaf of bread or pastry/week.  Delivery will be right to your door on either Thursdays or Fridays.  Additional pastries and breads will be available as well, updated on a weekly basis.  If you are interested in receiving our newsletter or for additional information, please contact us.

I am not part of your Subscription Program, can I still order?

We provide weekly online ordering to non-subscribers With an order minimum of $15.  We are also happy to accommodate other larger orders when possible, so please contact us to see if we can meet your needs!

Where do you deliver?

We are able to deliver in most of the City of Durango, but please see our map to make sure we cover your area before ordering.  Or contact us if you would like to schedule a pick-up!

What is Sourdough/ Naturally Leavened?

 

Sourdough is not really what a lot of us grew up thinking it was….bread that actually tastes sour...Sourdough is a baking process that uses natural bacterias and yeasts in the air to help ferment and leaven bread, rather than commercial yeast.  Although sourdough CAN have a distinct sour taste, we prefer to use our starters when they are less sour and more active, in order to balance the flavor.  Sourdough is not just one type of bread, but can be used in everything from doughnuts, bagels, cookies, buns, cakes, pita, and even croissant and other pastries.  We are a big fan of the sourdough process for the flavor, digestibility, and nutritional values it holds!

 

How do I Store my Bread?

Sourdough breads last well for a long time, which is a perk of the process.  The best way to store your bread is in the brown bag it comes in, stored with the cut side down.  Bread boxes are also a good option.  It is best to keep your bread in a dry, room-temperature space, since refrigeration will stale your bread more quickly.  Although we live in a dry environment, plastic bags often lead to condensation and molding.  If nothing else, bread freezes very well! 

How do I Slice my Bread?

Cutting a loaf of bread is easy when you use the right knife and technique.  Below is a good visual of how it's done.  Remember that bread is typically the most difficult to cut the same day it is baked:

https://www.youtube.com/watch?v=flZbgKUAC80

How do I Freeze my Bread?

If you ever end up with too much bread or want to store some for a later time, freezing is a good option.

Bread freezes best as large chunks or even whole loaves.   We like to wrap and seal bread well in an airtight container or freezer baggie.  From the freezer, take out the portion you wish to use, and leave sealed to thaw at room temperature.  Reheat in the oven at 350F for 5-10 minutes to re-crisp the crust.  

Bread can also be sliced before freezing in airtight baggies (although if left for too long, slices are more prone to freezer burn).  To use, pop frozen slices straight into a toaster!

What can I do with Stale Bread?

Stale bread is great for making croutons for soups and salads, making breadcrumbs for other recipes, or even bread pudding.  Here are some other great ideas:

https://www.bonappetit.com/test-kitchen/cooking-tips/slideshow/stale-bread

 

What does Freshly-Milled Grain mean?

 

We have a small table-top stone mill in order to keep our flours we use as fresh as possible!  We buy most of our grains in their whole form and mill whole grain flours fresh, right before mixing our batches of dough or batter.  This not only keeps the flour from staling, but adds to the flavor and ensures the most nutrition possible out of the flour.  We love to experiment and work with a large variety of grains including heirloom wheats, khorasan, spelt, rye, millet, amaranth, quinoa, rice, barley, farro, buckwheat, corn, and many others, in our baked goods.  If you have any questions about any of these, just let us know and we will be happy to share any knowledge we might have!

Why Sourdough over Commercial Yeast?

 

We use the sourdough process over commercial yeasts for the main reason of long fermentation.  But why?  There are 4 main reasons; nutrition, digestibility, flavor, and tradition.  Nutrition and digestibility go hand in hand, and are best explained by the chemical processes and reactions that go on in the dough.  Commercial yeast was created to act predictably and quickly.  It is very good at what it does, but the problem is that the fermentation times of breads have been cut down significantly, from many hours (24 sometimes), to only 1 or 2.  Fermentation is not only for leavening, but the process also helps to “open up” the grains and start breaking them down, kind of like a pre-digestion before they even get to the body.  When you eat bread that has been fermented only 1 hour, versus 12-24, this process does not have time to take place, making it more difficult for your body to absorb the nutrients and digest the grain.  Many people who have gluten-intolerances say they have little to no problems with long-fermented breads.

 

Flavor is another, and in my mind most important, benefit of sourdough.  All of these reactions happening in the dough create more complex flavors in the finished product.  Breads can have a background sweetness, acidity, nuttiness, and sometimes even cheese-like smell/taste that all go to add to the flavor of the finished product.  Short fermentations just don’t allow the time for all of these flavor-adding processes to occur.  After all, food is meant to be eaten and should taste as good as possible!

 

Last but not least, sourdough is a long-standing tradition that should be preserved and passed on.  Fast food culture has its own benefits, but we believe the old processes shouldn’t be lost in the meantime.  Eating and enjoying these foods keep traditions alive so future generations will learn to understand and enjoy their benefits as well!

about

Our Bread & Pastry Subscriptions

Our Subscription program is the same idea as a farmer’s CSA program.  Subscribe for a month, and receive 4 weeks of freshly-baked sourdough bread or pastries, delivered straight to your door! 

 

Each week you will get a new type of bread or pastry, giving you the opportunity to explore new flavors and grains you may not have tried before.  Additional rotating baked goods will be available online each week to add to your order if you choose.

What You Get: 

 

-1 loaf of delicious bread or pastry type/week delivered on  Thursday OR Friday (your choice)

-Free delivery of your bread or pastry subscription and all additional orders--$32/month for bread, $36/month for pastries

Additional Items & Delivery:

 

-A rotating menu of pastries and breads will be available each week. Get free delivery on additional items, no matter your subscription day!

-Deliveries within our radius (see map) will be between 4-6 PM on the first 4 Thursdays and Fridays of the month.

 

-Won't be home for one of your delivery days?  Email us, and we can deliver your usual order to a neighbor, or donate a loaf to the DURANGO FOOD BANK in its place! 

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