WILD YEAST, WHOLE GRAINS, FERMENTATION, owner and baker, Joshua Alaniz Former Grain Bakery blends one of the oldest food traditions of slow dough fermentation with the modern technique of high hydration and gentle handling. The breads are all sourdough based, containing only flour, water, and salt with all the whole grain being organic. Natural sourdough fermentation aids in digestibility, shelf life, and brings much more flavor than conventional yeasted bread. When it comes to sweet treats, he incorporates whole grains much like his breads in order to provide more flavor, slow digestion and fiber. Joshua wants all of his breads and cookies to be a highlight of every person’s day. He strives to produce a better product than any grocery store counterpart.
This month’s menu is: Country Bread $8.00 Rosemary Bread $8.00 Cheddar, Poblano and Jalapeno Bread $8.00 CROW COOKIES (Chocolate Chip, Rye Flour, Oats, Walnuts) $3.00 or 3 for $7.00 Other breads that may be offered include Olive, Walnut and Lemon Zest Bread, Sourdough Rolls and Tordu (Twisted Rustic Sourdough Baguette). Also, Whole Grain Lemon Cookies may be available.
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