Pan Suegra (Mother-In-Law Bread)/ a.k.a Simply Sour Dough -- Naturally Leavened
This bread is all about family, and is likely the first simple flour & wild yeast concoction I developed years back. I made it for my Suegra. Now, some may say that interactions with their mother-in-laws are in desperate need of leavening, natural or otherwise. Relations with mine, however, center on love, service, and family. This play on a basic country loaf, made with Yecora Rojo & Fife wheat varietals and a touch of rye, has a gentle wheaty flavor, subtle buttery tones, and a lingering tang. It’s the bread (pan) my mother-in-law (suegra) always requests. And I carry her in my heart every time I mix, bake, and deliver it. My ideal offering for breaking bread and giving thanks.
Pan Suegra (Mother-In-Law Bread)/ a.k.a Simply Sour Dough -- Naturally Leavened
This bread is all about family, and is likely the first simple flour & wild yeast concoction I developed years back. I made it for my Suegra. Now, some may say that interactions with their mother-in-laws are in desperate need of leavening, natural or otherwise. Relations with mine, however, center on love, service, and family. This play on a basic country loaf, made with Yecora Rojo & Fife wheat varietals and a touch of rye, has a gentle wheaty flavor, subtle buttery tones, and a lingering tang. It’s the bread (pan) my mother-in-law (suegra) always requests. And I carry her in my heart every time I mix, bake, and deliver it. My ideal offering for breaking bread and giving thanks.
Ingredients: Organic &/ or Responsibly Grown Wheat Flours (Yecorja Rojo, Fife) [OR & WA], Organic Rye flour (Dark Northern) [OR], Water, Sea Salt [CA], Wild Yeast
Ingredient Sourcing: Oregon, Washington, California
PRICE INCLUDES ~3% PROCESSING FEES
