Pan Suegra (Mother-In-Law Bread)/ a.k.a Simply Sour Dough Naturally Leavened

Organic &/ or Responsibly Grown Wheat Flours (Yecorja Rojo, Fife) [OR & WA], Water, Organic Rye flour (Dark Northern) [OR], Sea Salt [FR], Wild Yeast

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 everytime I mix, bake, and deliver it. My ideal offering for breaking bread and giving thanks.

Ingredient Sourcing:  Oregon, Washington, France

San Francisco Style Sourdough with Rosemary Naturally Leavened

Organic Winter & Spring Wheat Flours [OR & WA], Water, Sea Salt, [FR], Organic Rosemary [OR], Organic Malted Barley [OR], Wild Yeast

This humble loaf delivers a steady sour tang, delicate nose, light crumb, and a delightful thin yet crispy crust. The pronounced sourdough experience stems from the stiff acidic starter that’s pre-fermented, cold and slow, with nearly half of the loaf’s total flour.  The organic rosemary – fresh from the Willamette Valley – tempers this inherent assertiveness, while opening possibilities for enjoyment. From pressed sandwiches, to thick cut and toasted to accompany pasta, this simple loaf delivers with every bite.

Ingredient Sourcing:  Oregon, Washington, France

Seeded Wheat Sourdough (pan loaves) Naturally Leavened

Organic Winter & Spring Wheat Flours [OR & WA], Water, Organic Poppy Seeds [SP], Organic Rye flour (Dark Northern) [OR], Organic Sunflower Seeds [CA], Organic Brown Sesame Seeds [MX], Organic Flax Seeds [ND], Sea Salt [FR], Organic Malted Barley [OR], Wild Yeast

A hearty blend of winter & spring wheat varietals, plus a touch of Dark Northern Rye, lovingly nestle a trinity of poppy, sunflower, and pumpkin seeds in this loaf's tender crumb, which, itself, affords a subtle, yet unmistakable, gently sour tang.  The outer crust is rolled in pumpkin, sunflower, flax, and sesame seeds that roast to perfection during the bake.  This straight-forward loaf has been called a Prince of Avocado Toast, simply ideal for toasting and sharing every day.

Ingredient Sourcing:  Oregon, Washington, Spain, California, Mexico, North Dakota, France

Butter Dill Sourdough “Pain de Mie” Naturally Leavened

Organic Wheat Flours [OR & WA], Water, Organic Milk [OR], Butter [OR], Organic Honey [OR], Sea Salt [FR], Organic Dill [OR], Wild & Commercial Yeasts

This loaf stands alone in the pantheon of Mill Fire Baking's approach to Bread. In that, it is completely devoid of the dramatically rugged crust I typically seek. Here, ever true to it's name (Pain de Mie: soft crumb bread), is a Bread that's decidely focused on the loaf's interior, or Crumb, which is lusciously tender and buttery throughout, affording a mild tang that's set against a steady thrum of fresh dill. This is a Bread that's ideal for any application, especially when lightly toasted, grilled, or enjoyed straight from the oven when it's all but too hot to handle.

Ingredient Sourcing: Oregon, Washington, France

Staff of Life Sourdough Baguette (w/ Heritage & Landrace Grains) Leavened w/ Wild & Commercial Yeast

Organic &/ or Responsibly Grown Wheat Flours (Yecora Rojo, Sonora, Amarrillo) [OR & WA], Sea Salt [FR], Wild & Commercial Yeast

There's just something about a baguette.  A thin, explosively crisp crust cradling a tender, pearlescent, almost buttery interior crumb.  A real treat when well made.  This simple offering combines Heritage wheat varietals, Yecora Rojo, a sifted red spring wheat; Sonora, a whole grain white wheat; and Landrace varietal Amarillo, a whole grain white wheat that was developed in concert with regional climatic idiosyncracies.  Yecora provides the loft, Sonora a crispy crust with whispers of corn, and Amarillo subtle hints of buttery sweetness.  A long, slow fermentation process opens flavor potential, as well as enhances digestibility and nutrient availability.  Good bread.  For when life seems to need a crutch.

Ingredient Sourcing:  Oregon, Washington, France

Slow Roll Toasted Sesame Baguette (w/ Heritage & Landrace Grains) Leavened w/ Wild & Commercial Yeast

Organic &/ or Responsibly Grown Wheat Flours (Yecora Rojo, Sonora, Amarillo) [OR & WA], Organic Brown Sesame Seeds [MX], Sea Salt [FR], Wild & Commercial Yeast

There are few aspects of bread making that test a baker's hands more than a baguette.  And they really are a joy to make; even when it feels as if the Bread Gods are perturbed.  My simple offering combines the Heritage wheat varietals, Yecora Rojo, a sifted red spring wheat, Sonora and Amarillo, whole grain white wheats, with umami packed toasted sesame seeds.  A long, slow fermentation process before the final shaping, rising, and baking ensures a moist, flavor packed crumb and explosive crust.  My aim, as always, is to open flavor possibilities, as well as enhance overall digestibility and nutrient absorption.  For, as in life, a slow roll affords chances for wonder, serenity, and excitement. 

Ingredient Sourcing:  Oregon, Washington, Mexico, France