Serving the Guildwood Village area in Scarborough Ontario.
Concerning Bread Dough
Bread can be classified by the physical shape, yeast source, and ingredients beyond the basic flour, water, salt, and yeast source.
Bread dough made using yeast cultivated from the flour the bread is made of is called Sourdough. Bread dough made from commercial yeast sources is called yeast-dough. Commercial yeast can make bread in hours while naturally cultivated yeast times take more then a day. Longer rising times give the yeast and bacteria time to break down compounds and provides a richer flavour profile.
Logistics
Two days notice is needed. For example orders placed on Tuesday will be ready Thursday.
Cash or email deposit are accepted during pickup.
Site accounts require a name and email address to notify when orders are ready. Other account information is optional.
Bread Storage
Bread longevity is mainly about moisture loss. A loaf in a very humid environment will degrade quickly. A loaf in a very dry environment will become hard. A gradual moisture loss where bread has access to the open air is desirable. Refrigeration may slow degradation but will dry the loaf out quicker. Sourdough should last a minimum of 1 week at room temperature. Have left sourdough in the freezer for 6 weeks and it has been fine.