Breads will now be available on Mondays, Wednesdays, Fridays, and off and on on Saturdays.
These breads are unique and made with the new Malt Leaven, based on sprouted barley. All breads are wheat-free and made with less degenerated grains as Spelt, Rye, etc.
Spelt has a light gluten that is completely different from the powerful stretchable gluten in modern wheat that is causing digestive problems. Besides the Malt Leaven breaks down the gluten, which does not occur in a bread made with yeast.
Varieties for now will be:
Whole Spelt
White Spelt
Volkorn Rye (with sunflower seeds)
Spelt/Rice Kayu(rice porridge)
Spelt/Rice Raisin
I am looking for Light Root flour, a kind of cassava, for a gluten free, Erbe Back-Ferment. This will have a Honey-Salt-Pea flour Leaven, flour from Jobs Tears, Pea flour, Buckwheat, Rice flour and Light Root flour, completely gluten free.
This is still a work in progress.
So far results have been amazing, as an alternative fro yeast or sourdough. I am encouraged to try Croissants, Brioche, Cinnamon Rolls and other all Spelt pastries as scones, muffins, mini apple strudel.
In the future all breads and pastries will be made from new uncorrupted grain, cultivated from wild grasses, that I brought back from Germany last summer and that is now growing in NY state.
Check out the order form for the remainder of May.
Your community baker, Koen
Order here.
