Homemade SOURDOUGH bread made with unbleached flour, water and sea salt... $10 or $5 for half a loaf. The specialty breads and custom orders are $13 or $7 for half a loaf. We carry a few on the stand--please place an order (below) and we will have it waiting for you. Scroll down to read all about Brandy's Breads and see the types of breads available. Bread can be sliced and frozen. Order by noon for next day. Your order will be delivered to the stand at NOON on Saturday and Sunday and 6:00 PM week days. QUESTIONS: contact us or email info@waltsfarmstand.com .
BENEFITS OF SOURDOUGH
- Learning about all the benefits of sourdough and sharing this information with those I care about has been awesome.
- It can help lower the glycemic index of your entire meal and assisting in the digestion of gluten.
- It can help lower blood sugar levels.
- It provides natural probiotics and prebiotics to help your gut health.
- There have also been studies that show sourdough is a crucial food that promotes healthy aging!
- So not only are you getting a loaf of bread that tastes amazing, with no chemicals or preservatives, you’re also helping your body while you eat.
Each loaf has the ingredients and the name of the starter hand written on the bottom of the package.
TYPES OR BREAD AVAILABLE
- Plain sourdough
- Fruity pebbles
- Cheddar & Jalapeño
- Everything
- Everything & cream cheese
- Strawberry & Cream cheese
- Rosemary
- Black truffle oil & rosemary
- Pizza
- Many more by request - if you can think it up, I will try my best to make all flavors
MY BREADS
- This adventure originally started as an experiment with one of my friends in Washington. We wanted to try making a starter together, across the country from each other, and compare our results. After a couple months of struggles, everything finally came together, and my sourdough loaves started turning out fantastic!
- I named my first starter BETTY WHITE – because she became strong and amazing
- I also have two other starts: One from my friend in Washington. Her start’s name is Dale, so my start’s name became DALE JR. One that came from the Oregon Trail which I named “DYSENTERY”.
- I also make sourdough tortillas, pizza crust, and English muffins. I will be venturing into the cookies/cakes/treats soon as well.
- My main goal is to open a small coffee/bakery stand in the near future.
MY PROCESS STEPS
- Choose which start I want to use, feed, and wait for rise for several hours
- Mix ingredients once start is ready, then let dough rest
- Stretch and fold over the next couple hours
- Bulk fermentation for 6-12 hours
- Shape
- Cold fermentation for 12-72 hours
- Score
- Bake in a Dutch oven
It’s as simple as that. Simply good bread, simply made - and great for your health!
A LITTLE ABOUT ME
- My name is Brandy.
- I’m a 39-year-old mother of a 20-year-old boy who lives in Washington state.
- I work from home as a manager for Home Health and Hospice insurance verification and authorization.
- I love animals and try to save all of them that I can.
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