Sour Rye sponge. The day before I bake, I create a pre-ferment, that is added to the final dough the following day. It adds flavor and also increases the shelf life of breads. Here I am using an organic Rye from Fort Benton, MT, mixed with water and starter. Tomorrow morning I’ll mix the final dough with the rest of the ingredients and will be selling this bread and all of the rest of my goodies in Butte at @5518designs ! Note: Starting tomorrow, my sales at 5518 will be from 11am-1pm, which is
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Sour Rye sponge. The day before I bake, I create a pre-ferment, that i…
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1.7K views · 177 reactions | Back in 2009, I created this Walnut Bread recipe for a series of instructional baking DVDs that I had worked on. Although I've never sold these loaves commercially as the material cost is quite high, they're a personal favorite. The recipe is forthcoming, but for now just enjoy the video as I take you through the process from start to finish. ;) | Sinclair's Bakery | Facebook
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1.7K views · 177 reactions | Back in 2009, I created this Walnut Bread r…
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A behind-the-scenes look at the making of my ten regular pastries ;) | Sinclair's Bakery
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A quick video AND a reminder that: A. The Big Sky Farmer’s Market is tonight from 5-8pm B. This Saturday is the 4th of July so don’t forget to order. I’ll be confirming orders tomorrow and baking/delivering Saturday before noon! 😉👍🏼 | Sinclair's Bakery
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A quick video AND a reminder that: A. The Big Sky Farmer’s Market is …
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Know your baker. Know your farmer, rye from @highlandharmonyfarm in Wilsall, MT. Buy local. Please 🙏🏼 @bozemanwintermarket #local #wilsall #montana #farmermarket #baker | Sinclair's Bakery
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5.2K views · 179 reactions | Hot Cross Buns for the market this past Saturday | Sinclair's Bakery | Facebook
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