Breads
Many of my breads are available as either two-pound or one-pound loaves, and as either free-form or pan loaves.
Whole-grain Breads
These breads are made entirely from freshly-milled grain (usually I mill the berries myself as the first step of bread building). Whole-grain flour retains all of the bran and germ of the grain, and by extension all of the nutritional benefit of the grain. Whole-grain breads possess a denser crumb and a more pronounced flavor compared to breads made with flour from which some or all of the bran and/or germ is removed.
Whole-grain Spelt Bread
This bread is made for folks who wish to avoid wheat in their diet (though this bread is likely to contain minute amounts of wheat, picked up from the mill when I grind the spelt berries into flour). It is one of the few breads that I add a bit of sugar to, in the form of agave syrup, following the lead of Eric Rusch (https://breadtopia.com/spelt-bread-recipe/), though I am experimenting with omitting the sugar.
Two lbs loaf
$10
One lb loaf
$5
High-extraction Flour-based Breads
These breads are made with high-extraction flours, which remove most of the bran but retain a portion of the germ. Currently I am using Organic Breadtopia Select Bread Flour (https://breadtopia.com/store/breadtopia-select-organic-bread-flour/). These breads possess a less dense crumb than breads made exclusively with whole-grain flour that retains all of the brain and germ.
Basia's Basic Bread
Developed to please the palate of my toughest baking critic, this is a predominantly wheat loaf made with high-extraction flour for a lighter and airier crumb relative to a whole-grain loaf. This bread is suitable for pretty much anything. My favorite bread for dipping in olive oil.
Two lbs loaf
$10
One lb loaf
$5
Loaf styles
Free-form loaf
Pan loaf
Buttermilk Currant Bread
This bread is inspired by a recipe from Dan Leader's book Bread Alone. Soft and chewy crumb, and mildly sweet. My favorite bread to pair with brie and other mild cheeses.
Two lbs loaf
$10
One lb loaf
$5
