By Ian Smith,
Making our sourdough bread requires a little bit of art and a little bit of science -— and a very early rising time!*
Not many people rise from their warm and cozy beds at 3 am every day and ride their bike to work to happily measure out flour, water, yeast, and salt — the only ingredients in our sourdough bread. Of course, a lot needs to happen to these ingredients at just the right time, date, and temperature in a process that spans several days. Our sourdough starter, or pre-ferment (lovingly referred to as Bertie), needs to be fed regularly at specified intervals. The timing, temperatures, and humidity at every step involve a science that Ian knows well and an art he truly cares about. Mixing, proofing, kneading, and hand-shaping every loaf are all part of his daily routine. For many of us, bread baking just seems like an overcomplicated science project that often yields bricks rather than bread. I'm grateful every day for those who still make bread by hand and that GreenStar's bakery is lucky enough to have such people on staff. Thank you, Ian!
Call the Bakery: 607-273-5069
|GreenStar's Bakery Expands Wheat-Free Offerings|
By Kristie Snyder,
You know a diet is popular when a Google search returns over 12 million results, as it does for "gluten free diet." Compare that with "vegan diet," which turns up a paltry 2.6 million. It's clear that people are increasingly avoiding wheat products and gluten, the stretchy protein found in wheat and many of its relatives. Many who avoid gluten have been diagnosed with celiac disease, in which gluten consumption can cause intestinal inflammation and damage the lining of the intestines. Others experience wheat allergies or intolerances, which can lead to a host of symptoms.
Ten years ago, finding gluten- or wheat-free baked goods could be a real challenge, and finding ones that tasted good proved even more difficult. But a trip to GreenStar's bakery case today yields over two dozen delicious wheat- or gluten-free options.