Our Bread
THREE INGREDIENTS: Flour, Water, and Salt.
We choose to use the whole grain because we don’t believe in wasting even a gram of the beautiful grain our farmers work so hard to grow. By removing the bran and the germ to make white flour, between 20-30% of the yield is wasted. We also believe in the nutrition of whole grains, available in the bran and the germ, commonly left out in commercial breads. By choosing whole grain you choose to get your vitamins and minerals from nature, as opposed to the chemical additives used to fortify processed flours.
We choose local, organic and stone ground flour because we believe in the power of local food systems to minimize the environmental impact of food production.
Our spelt grain is grown just 85km away in Inverary Ontario (just north of Kingston) on Sonset farms, a certified organic farm, using regenerative agriculture practices. It is grown without the use of chemical inputs like pesticides or fertilizers. It is freshly milled (by us, in house) between two stones, meaning it is minimally processed. Spelt is a good source of dietary fiber, magnesium, iron, potassium and vitamin B-6. The proteins found in spelt are more water-soluble than modern wheat, which makes it easier for the body to digest.
Our heritage amber wheat is grown 85km away (in the other direction) in Winchester, Ontario at Against the Grain Farms, a non-certified organic farm.
Why Sourdough?
“The acidification of the dough, brought about by the lactic acid bacteria during the long slow fermentation, also helps improve the bioavailability of nutrients in the bread. This increases the amount of food available to the gut microbes and makes fibre, minerals, vitamins and phenolic compounds easier to digest. In addition, the acid environment during fermentation helps to begin the breakdown proteins. So, if you have a compromised gut microbiota and are having digestive issues, the proteins which may be causing problems have been pre-digested, and are less likely to provoke an immune response.” -Vanessa Kimbell of The Sourdough School