Christmas Brochure

To all who want to order something special to eat for the Holidays here is our Christmas brochure.

Bread now delivered

If you need bread delivered to you work or home let Allie or I know.  Special orders are also taken.

Here is a list of our breads.

Breads from the Old Prospector’s Bakery

San Francisco Style Sour Dough – Bread made with natural starter, bread flour, salt, and water.   Very good for sandwiches, toast and to use in French toast.

Pain au Levain

Sour Dough Bread made with natural starter, bread and whole wheat flour, salt, and water.

From Pain au Levain the following breads are made

Pain aux herbe du Provence –

Herbe du Provence is added to the bread dough.  This blend of herbs contains  rosemary, cracked fennel, thyme, savory, basil, tarragon, dill weed, Turkish oregano, lavender, chervil and marjoram.

Pain aux olives –              Kalamata olives are added to the bread dough

Pain à l'ail –

 Roasted garlic  added to the final dough

Multigrain Sour Dough Bread – To the dough poppy seeds, whole oat groats, organic wheat flakes, organic rye flakes, midget sunflower seeds (sunflower kernels), toasted sesame seeds, flaxseed, and organic hulled millet are added.

Whole Wheat Bread – Made with the natural starter, whole wheat flour, water and salt

Whole Wheat multigrain

49er Rye A 20% rye with cracked rye berries

All the above breads take three days to make.

Sour Dough bagels- two day process with bagel boiled before baking

Green Chili Cheese bagels

 Roggen-bauernbrot –German farmers bread made with over 60% rye flour.

Cheese— Cheese and jalepeno

Yeast Breads 

Croissants

Yeast Dinner Rolls

Challah

Brioche

Seasonal Breads 

Pumpkin challah

Apple Oatmeal Bread

Notes:    The sour dough breads are made with a wild native starter instead of fresh yeast.  A starter is a mixture of flour, water, and wild yeast that been set out so that it can be colonized  by friendly bacteria.  Sourdough bread acquire its sour flavor from the starter. 

If you need to make an order called or e-mail us.

Jon - jonmorr@sdc.org 575-418-1655

Allie - <allison.mazan@gmail.com

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New Breads and today's market

New breads - red chili bread and a wild rice sour dough. The recipe for the Wild Rice Sour Dough was put on Fresh Loaf this week. It was the bread served to Gorbachev and Reagan during the Detente talks. Sold three loaves and gave out many samples of the bread. People really liked it. It will be a apart of the regular mix. Also sold four loaves of cheese bread with jalapenos. Sold two dozen sour dough pretzels and about three dozen sweet rolls. In total sold 32 loaves of 8 different breads. Left early, I had nothing left to sell.

Jon

There be Preztels

Today Allie Mazan came and helped me in the kitchen.  We made two batches of sour dough pretzels, two dozen sweet rolls, two loaves of golden raisin bread, two loaves of cheese bread with jalapenos.  We also baked 5 loaves of whole wheat bread.  Allie said that  she can assist me on Thursdays.  Thanks Allie.

Tomorrow I will be baking more pretzels, sweet rolls, San Francisco, Pain au Levain and olive bread.

Saturday I'll have one loaf of golden raisin and cheese bread for sale.  I'll also have a sample of the cheese bread to taste.

See you Saturday at Market - 8 - 10 AM.

Jon

Nine Hours

It's been a long time since I sleep 9 hours.  Didn't think I was quite that tired, but the body knows.

Today I will be making the doughs for Thursday and Friday's bread bake.  Baking is fun.  Discovering the world of bread is an endless adventure.  Just in sour dough, there are so many types to try and I have just scratched the surface.

Bread, to some the staff of life
Is  a living thing at first without any strife
But just when the yeast is most happy
It gets to hot in the oven real snappy
Sacrificing themselves ,their hard work finished
Allows us to enjoy their work undiminished
Thick crust, soft inside, a smell and taste divine
goes good with olives and a jug of fine wine.

Have a great day.  See you Saturday or you can poke your head into the kitchen Thursday or Friday.

Jon

Tuesday's Market

Had a very good market. Sold out, kept 4 bagels for us to have.  Sold over 30 loaves of bread and more than 2 dozen bagels.  Bagels will be a regular part of Tuesday's market with sweet rolls on Saturday.  Bread types will also be divided between Tuesday and Saturday.

This Thursday I will have help in the kitchen and this will allow me to work on other breads,  Sour Dough Cheese bread with jalapenos and the raisin bread are in the queue.  Time permitting we will also be making soft pretzels.


See you Saturday

Jon

Grand Opening Farmers Market This Tuesday

Tuesday we will have several loaves of roasted garlic sourdough along with the German farm rye which is more than 60% rye to go along with the usual suspects.  Haven't decided if bagels will be in the mix.  Sweet Rolls will probably be found only on Saturday.  I have made to attempts at Raisin sourdough, it is still in the mix.  I also want to try sour dough soft pretzels.  Those may have to wait until Saturday.  It's just me in the kitchen right now.

If you want anything in particular, let me know by tomorrow afternoon.

See you Tuesday.

Jon 

Summer Market coming

Next Tuesday, Summer market is starting.  I will be dividing my baking between, Tuesday afternoon and Saturday morning.  This will allow us to try more types of bread.  If things go as planned, certain breads will be available on Tuesday and not on Saturday and certain bread will be only available on Saturday.  Hopefully pretzels will make there presence on an upcoming Tuesday market.  Sweet Rolls will probably be a Saturday product.  Market will decide.


Today I baked 6 dozen sweet rolls along with 30+ loaves of seven different breads. 

See you at market.

Jon

Market and Decision time

Today I sold 42 loaves of bread, sweet rolls and a few green chili cheese bagels.  This was a holiday weekend and the shoppers were fewer than last week.  I didn't have any English Muffins this week, people ask for them.

This afternoon the farmers market had a class on product presentation and how to write a business plan.  I had tried to write one last year, but didn't know where I wanted this "hobby" to go.  I now feel like I am trying to hold on to a 12' tall kite in a 50 mile an hour gale. This is now a business.  Second week in a row with over $200 in bread sales.

Kaley is working for NM Tech and has limited time to help in the kitchen, any is good.  I had another friend who say that she could possibly help on Thursdays.  If this is going to the next level, I will need the help.  Hope to be selling bread at Supermart by mid-Summer.  A bread slicer will have to be a part the Old Prospectors future.

Is it work, yes.  Am I having fun, damn right.

Jon

Rye for Rubens

I used my 63+ percent rye today to make a Ruben and it was awesome.  The high percentage rye taste of chocolate and coffee without any added.  It is still a work in progress, but it is getting there.  It is a keeper.

Jon

For this weeks Market

I baked 35 loaves of bread from San Francisco  to German Rye, 21 Whole Wheat English Muffins- there all ready sold, 25 regular English Muffins, 50 Bagels and 42 sweet rolls.  Most of the sweet rolls are large ( 1and half larger than usual.)  They will be $1.50 a piece or 4 for $5.00.

I had planned to also bake soft pretzels, but I ran out of me.  Maybe next week.

Jon

Thursday

Today I baked 28 loaves of bread.  Special breads included Kaley's Tea sour dough and one loaf of golden raisin cinnamon bread.  Also baked several loaves of German Rye wheat bread.  This bread is still a work in progress. Formed 50 bagels for tomorrows bake.  Also started regular and whole wheat English Muffins.  Will also bake about 3 dozen sweet rolls tomorrow.  There will be about six loaves of whole wheat to bake .

Need to be out of the kitchen by 2 PM.

Kaley in the Kitchen

It is so great to have someone in the kitchen while I'm in Texas.  Kaley Goatcher is my right hand baker.  She has brought a lot of new ideas and energy to the kitchen.  She doesn't show any fear and is willing to try anything.  I feel so fortunate in having her.  I'm learning a lot from her - I'm more welling to try new things bread wise. 

She ill be selling he bread she baked tomorrow at market.

Meanwhile, I've been giving away and selling bread here in the Dallas area.  I even sold a loaf of bread at the Penzey's here in Dallas.

I'll be back Monday raring to go.

See you next week.

Jon

OMG - Tea bread

Kaley made two different loaves of tea bread and they were fantastic.  You will be able to read and eat your tea leaves in the near future.

Jon

What's next

Kaley Goatcher, my associate in the kitchen will be baking this week.

Kaley and I have been talking about what other breads we meant try next.  We've talked about a honey raisin sour dough and a possible tea infused sour dough.  The tea one will probably take time to perfect before it ready for prime time.  The market should also see soft pretzels within the next few weeks.

When we go to twice a week, each days market will have it's own specialties. We have just begun to scratch the surface of the world of bread so don't be surprised at what might show up.

Jon and Kaley

Today market

Had the best market yet.  Sold around 30 loaves of bread, 4 dozen sweet rolls and 3 dozen English muffins.  Kaley was  great help since we did all of our baking on Friday. She will be baking Thursday and Friday of next week. She's the prettier of the two of us. I will be partying in Texas.  My former boss is retiring from Coca-Cola and it will be probably the last time I'll get to see some of my friends.

Friday

Kaley and I baked 35 loaves of bread, 4 dozen sweet rolls and 3 dozen English muffins (both regular and whole wheat).  It certainly helps when where are two in the kitchen.  I will also have several loaves of 60+% rye for tomorrow.  Some cooked a little to long, but they're still good to eat.  Jan and I ate one of the small ones to see if it was edible.

Next week there might not be bread.  A friend of my is retiring and having a party next Saturday.  I have told Kaley she could bake if she wanted too,  we'll talk next week.

Jon

Raising the bar

Today, I started two different types of rye.  I tripled the batch size for the 60% rye I made last week and started a 70% rye.  Both are sour dough.  The rye I made last week smelled as if it had chocolate in it, it could be sliced incredibly thin and tasted fantastic.  I'll let you know tomorrow how they turn out.


Jon

Cold and Windy

What a market!.  Temperatures were in the 50's and wind was blowing around 20 miles an hour.  In spite of the weather, there was a good turn out.   Didn't sale out of bread, but I have tomorrow and Monday to finish.

Overall, I was very pleased with how things turned out. Most farmers sold out.

Had more request for bagels, so they may find themselves in the mix next week, if I can find the time.

Roggen-bauernbrot, the German country rye, will be placed in the regular rotation.

Soft Pretzels and French Bread is in the future.

Jon

A Little Background

My grandma baked bread in Martinton, IL (pop. at the time about 200) in her home for the community.  She was so good that the local grocer sued her to stop.  It was impacting his business. She continued for her boys. When my brother and I were little in Houston, and grandma and grandpa came for a visit,the first words out of our mouths wasn't , Hi but, when are you going to make bread! She baked very good yeast bread with mashed potatoes. 

When I went to college in the mid 1960's, at Southwestern University,in Georgetown,Texas, breakfast was best at the SUB.  Hot sweet rolls from the kitchen came out pan after pan and we the students, ate them with big grins on our faces with coffee. They were an excellent way to began our day. In the seventies when the people who ran the Sub retried, they printed the sweet roll recipe in the school magazine.  A lot of alumni, still bake these and have grins on our faces when we eat and share them with friends.  I made them for church and for people I worked with and it got so bad that they'd ask me when I was going to make them again.

I worked for the Coca-Cola Company for over 20 years, and one of the greatest things about the job, was to be able to go to different parts of the country to work.  One time I got to go to San Francisco and there was exposed to sour dough bread.  It was real bread, not the white bread you get in the grocery store that's only good for fish bait.  I was hooked and had to try to make my own.  So off and on for over fifteen years I played with sour dough and gave away the excess to friends.  Baking was therapy, one moth I went through nearly 50 lbs of bread and whole wheat flour.

When we moved to New Mexico, the bread bug had subsided, I just baked occasionally  for Jan and I.  Two years ago, when I became a member of the Governing Council for the Cottonwood Valley Charter School.  The bug returned.  I friend helped me believe that I could do anything that I set my mind too.  I returned to baking.  In the fall of 2009, I took grapes from our one champagne grape vine, put them in flour and water and developed a native Socorro sour dough and started baking.  I began selling my bread at the school to the staff.  As I made more, bread I looked for other venues to sell.  Socorro has an active farmers market and so I started to sell bread there.  I was allowed to do it under the radar until I could get me State license.  I now bake in the community kitchen.  From six to eight loaves a week out of my home kitchen, to over thirty loaves, three to four dozen sour dough English muffins and over three dozen sweet rolls a week, the passion or madness has continued to grow.  I now have a Tech student to help, only time will tell where it will in.

Jon

Friday Bake

Today was much better.  Baked 2 dozen English Muffins, 3 dozen sweet rolls along with18 loaves of 4 different breads.

The rye sour was happy and my 25lb bag of organic rye flour has arrived.  Next week, goal to make at least seven loaves of the German Farm Rye.  Would like to also start French bread and pretzels.  It depends on just how crazy I am.  I'm now spending 16+ hours a week in the kitchen.  It does limit what else I can do.

Kaley has been ill the past week.  Hopefully she can begin to take on some of the regulars breads and I can work on increasing the varieties of bread we can provide.


Ready for market.


Jon

Somedays are just that

Baked 18 loaves of bread, but had a little problem with the English Muffins, that means more for me.  I made whole wheat and regular muffins.  There will be some for market. I'll also be baking over two dozen regular muffins tomorrow along with sweet rolls.  Also baking nearly 18-20 loaves.  Starting early have to be finish by 3PM.  Have Rotary Wine Tasting at 5 at 5PM at Ranchers.


See you at markey.

Jon

Today's Experiment

Today I made Roggen-bauernbrot or German peasant bread.  It is a 62% rye bread and it is delicious.  It was a pretty involved process. It's dense and slices can be cut 1/8 of an inch or less. I think this is the best bread I have ever made.  You can make a meal out of it with butter, cheese or a little salami or ham.

I also started Regular and Whole Wheat English Muffins, they will be baked on the griddle tomorrow afternoon.

Jon

This week's bake and teaching

A friend of mine ask me if I'd mine showing him how I made bread and so for the past two days we have been working on just that.  I went through the process of making firm starters (3) yesterday and then today, from these three, how to make seven different dough types for Thursday and Friday's bake.

I started a rye sour dough starter Sunday and today, started a German style Rye wheat bread which will bake Thursday.  These loaves will bake for about an hour.

Tomorrow I will make enough English muffin starter for at least 3 dozen muffins to be baked Thursday.

In all, there will be ten different types of breads for Saturday's market.

Jon

This Week's Bake

This week we will be baking the usual suspects - Pain au levain, herb, olive and multigrain with garlic thrown into this mix.  San Francisco style, whole wheat and maybe a rye.  English muffins and sweet rolls will complete the bake.  There will be about 40 loaves of bread made for market this Saturday, hopefully this will be enough.


Jon

Saturday's Market

All, last Saturday's market, the first on the Plaza this Spring, was incredible.  There was a very good turnout with most vendors sold out by a little after 10.  Kaley and I had baked what we thought would be enough bread with enough left over for sale at church Sunday and the school on Monday.  Wrong.  We sold out of everything.  Over thirty loaves of  bread -six different type, 4 dozen sour dough English muffins and about 3 dozen sweet rolls.  This coming week we will up production and add roasted garlic bread to the mix.

I've started a rye sour dough starter today and hope to start rye breads next week.  There are so many type of bread I want to add, but its only Kaley, my assistant and I.  What started as a hobby is rapidly becoming a business. 

Thanks to all who have encouraged and supported us in this venture

Jon