Thursday, March 13, 2014


This is what I make.

Three ingredients: Central Milling Artists Bakers Craft (ABC) Organic flour, distilled water, sea salt. (The wild yeast starter I use is made with ABC flour and distilled water.)

The bread is fermented for about 8 hours, then retarded in the refrigerator over night to develop the natural sour dough flavor. The long processing of the dough reduces the glutin and frees minerals for use by the body - breaking down the phytic acid.

I want to make and sell this in Joshua Tree. I want to bake it in my own wood fired brick oven that I've yet to build. This is my dream.