All of the breads that we bake are made with pre-ferments. Pre-ferments add flavor to bread.
A pre-ferment is sometimes made from a previous batch of dough-- we save a piece of dough, feed it with flour and water to propagate the yeast, and then add it to a new dough. We also make small batches of dough and let them sit for 12-16 hours, which develops flavor. These starter doughs are then mixed with more ingredients, making bigger batches of dough.
Grains, flours, or seeds that have been soaked in water overnight are added to our grain breads. These grains become broken down and more digestible, providing an additional source of flavor.
These are not new ideas- many traditional bread bakers continue to employ these methods, as we do.
All of our recipes use one or more of these starters.
Below you can see a shortened version of our two day process: from flour, to pre-ferment, incorporating the new dough with the old-- the rising, the shaping, the baking and the packaging......