Wild Yeast Kitchen

Flour

A good loaf of bread begins with good flour. You will never find any harmful chemicals in our bread. We use only the best unbleached unbromated flour. A good portion of the flour is milled on premises right before mixing the dough.

Leaven

Each little grain packed with nutrients gives home to a whole community of wild yeast and bacteria specific to the particular type of grain. When flour is mixed with water and provided with good growing environment, these little guys work hard fermenting the dough, making it nutritionally more valuable, and of course adding impressive flavor to the bread. We use wild leaven in every recipe, thus making our loaves both tasty and healthy. In some cases we add a pinch of commercial yeast to offset the whole grain's natural resistance to rising.

Ingredients

While flour we use is obtained via conventional channels, we strive to use as many local ingredients in our loaves as possible. Our honey comes from Barber Berry Farms in Millbrook, AL, our eggs are from Imani Farms in Millbrook, AL. We purchase herbs for our Ciabatta from Lost Creek Herbs in Prattville, AL. We try our best to use certified organic components wherever possible. For example, our Harvest loaf features freshly milled organic whole grains.

Method

For hundreds of years, long before bread making was industrialized, bakers around the world were using similar traditional methods of bread making -- hand kneading, stretching and folding the dough, slow fermentation, shaping loaves in a way that ensures most impressive rise, steaming, boiling, and baking at high temperatures to give bread its chewy crust and beautiful color. Artisan bread baking strives to preserve and perfect traditional methods, bringing the best of history and flavor to your table.

Baker

I grew up in Eastern Europe, where traditional bread was a part of daily life. We purchased our bread daily at local bakeries, often still warm, fresh from the bread plant. I became interested in bread making after I moved to the US. I learned that good bread doesn't tolerate shortcuts and requires patience, skill, and passion to make. I love making bread, and I love sharing it with my customers.

Read more about our bread selections on [link]http://wildyeastkitchen.com[/link]