Martin's Wild Organic Artisan Bread
Martin’s Wild Organic Artisan Bread was born from a love of moist, crusty bread with an open crumb, in other words, big holes in the soft part of the bread. I started making bread more than 45 years ago and have often dabbled with ‘sourdough’ starters. Becoming interested in all things fermented a few years ago, I was gifted some starter from my daughter and started again to develop my dream bread. The self-taught method involved reading many books, watching youtube videos and talking with others making bread. The final puzzle piece fell into place because of one of those conversations. I am fascinated with the principle of ‘wild yeast’ and amazed at the wonder of it all as each loaf comes out of the oven. My bread is made with organic ingredients or at least non-gmo because eating organically has made a huge difference in my life and I feel a personal responsibility to take care of my body.
I prefer calling my bread ‘wild’ rather than ‘sourdough’ because it is. Flavors change with the temperature, or the length of fermentation, or the humidity. In fact, the smell of my starter will change based on how often I feed it. So, if you purchase two loaves of the same kind of bread, and they taste slightly different, it is probably because I made 2 different batches and perhaps one sat on the counter during one of its many stages longer than the other.
Most of the breads are simple in their ingredients: flour, water and salt. I always use himalayan pink salt. Usually grains and/or seeds will be soaked for a least 12 hrs. For variety, I will offer more than one type each week.
My bread will always be baked within 12 hrs of opening market time.