BAKEHOUSE GOES ORGANIC . . .
I use King Arthur Organic line of flour. King Arthur is one of the finest organic sources available. I will also be using as many organic grains, seeds, herbs and zests as possible. You can also get information on the King Arthur flours by visiting their web site  www.kingarthurflour.com

BREAD INGREDIENTS
Organic WHOLE WHEAT 1 1/4lb net.wt.
KA Organic Stone Ground Whole Wheat Flour; KA Organic Artisan Flour; Kosher Salt; Sourdough Starter and Water

Organic ROSEMARY LEMON 1 1/4lb net.wt.
KA Organic Artisan Flour; KA Organic Stone Ground Whole Wheat Flour;Kosher Salt; Sourdough Starter; Organic Dried Rosemary; Organic Lemon Zest and Water

Organic BAKEHOUSE SOURDOUGH 1 1/4lb net.wt.
KA Organic Artisan Flour; KA Organic Stone Ground Whole Wheat Flour; Kosher Salt; Organic Wheat Berries; Sourdough Starter and Well Water

Organic FRENCH COUNTRY 1 1/4lb net.wt.
KA Organic Artisan Flour; KA Organic Stone Ground Whole Wheat Flour; Organic Dark Rye Flour; Kosher Salt; Sourdough Starter; Rye Starter and Well Water

Organic 7-Grain (no soy) 1 1/4lb net.wt.
KA Organic Stone Ground Whole Wheat Flour; KA Organic Artisan Flour; Organic Seed & Grain Mix: Cracked Wheat, Cracked Barley, Cracked Rye, Corn Grits, Millet, Steele Cut Oats and Flax Seed; Kosher Salt; Sourdough Starter and Well Water

Organic RUSTIC THREE SEED 1 1/4lb net.wt.
KA Organic Artisan Flour; KA Organic Stone Ground Whole Wheat Flour; Organic Whole Rye Flour; Organic Ground Flax Seed; Organic Sunflower Seed; Organic Sesame Seed; Kosher Salt; Sourdough Starter and Well Water

Organic GOLDEN CORN 1 1/4lb net.wt.
KA Organic Artisan Flour; Organic Stone Ground Corn Meal; Kosher Salt; Organic Sourdough Starter and Well Water

KALAMATA OLIVE 1 1/4lb net.wt
KA Organic Artisan Flour; KA Organic Stone Ground Whole Wheat Flour; Kosher Salt; Sourdough Starter; Kalamata Olives and Well Water

CRANBERRY 1 1/4lb net.wt
KA Organic Artisan Flour; KA Organic Stone Ground Whole Wheat Flour; Kosher Salt; Sourdough Starter; Dried Cranberries and Well Water

*NEW VARIETY* RAISIN WALNUT 1 1/4lb net.wt
KA Organic Artisan Flour; KA Organic Stone Ground Whole Wheat Flour; Organic Dark Rye Flour; Kosher Salt; Sourdough Starter; Dried Raisins; Walnuts and Well Water

About Our Bread
We use a sourdough starter which has developed over time. It contains natural yeast strains and good bacteria which ferment together to create the unique flavor of our bread. This process is what creates the leavening for our bread. Since Sourdough is a living colony of microorganisms, it is fed daily with flour and water.

Our hand crafted bread takes time. From start to finish it can take between 24 to 30 hours to produce a loaf of bread. The fermentation process of the dough is it’s natural preservative. An interesting side note: As wonderful as fresh, warm bread right out of the oven can be, it does develop another wonderful layer of flavor and texture if left to cool completely before cutting.

Storing our Bread:
The best way to store our bread is to keep it in a brown paper bag with the top folded closed. Plastic bags should not be used for storage. Plastic will cause mold and bacteria to grow rapidly. This will cause the bread’s crust to soften and flavor will be lost.

If the artisan bread you do buy is in a plastic bag, remove the bread from the bag when you get home and place it in a brown paper bag.

Freezing our Bread:
Our bread can be frozen with very good results. Wrap your bread tightly in aluminum foil and place in a sealed plastic bag and place it in the freezer. The bread will keep this way for 3 to 4 weeks. When you are ready to use the bread, bring it to room temperature while it is still wrapped in the foil and plastic bag. When defrosted, unwrap the bread and place it in a 350° oven for 10 to 15 minutes. The surface of the bread will again become “crusty”.