Dave goes to Ferry Street this morning in Danville with loaves, pita, flat bread and granola. Ill run down to Sunbury then back to Bloomsburg and the Bakers Guild Cafe to drop off orders for specialty loaves and more. Yesterday we did the migration from volusion to shopify. And while it resulted in a tsumai of freaked out customers wondering why their account info was being transferred, all in all, it was one of our best days online in months with a lot of orders coming in. For those many who ordered off our website yesterday, thank you. I have been hearing that the shopify site is simple to navigate and easy to understand. Which is exactly what we want to hear. Kickstarter to support the cafe is inching toward our goal. Michael walked into the cafe yesterday w results from another test bake. He dramatically peeled back several layers of parchment to reveal a reasonably decent looking loaf of spelt and declared it one of a kind. And hes right. A sprouted spelt bread made from sprouted spelt starter without a spec of flour or yeast or all the other things the bakers of the world fall back on to achieve results and this guy does it with an obsession for numbers and an intuitive sense of what is happening when grain comes to life. Its a living dough, he said when asked what it is about our breads that make them unique. Bakers add yeast to flour and water and watch it bubble and declare the froth to be living but theyre kidding themselves. The activity of yeast, flour and water is one where yeast feeds on the sugars found in wheat starch. The yeast is alive, eating sugars and expelling gases but the wheat berries expired when they were pulverized to death the milling process. Heres Michael explaining our bread process... vimeo/61650998
Posted on: Sat, 25 Oct 2014 10:54:22 +0000
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