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