Lucky we have two bakeries nearby that only use organic grains and grind them as needed then use ONLY natural (non GMO
Personally I prefer another bakery but it is too far away, they use ancient Egyptian methods that have been slightly modernized to pass the (penicillin) health board inspection.
Bread requires RO water and 3 days for the sensitive starter to convert the carbs…
Only a basic mixer is allowed in the beginning because any more mechanization would break the dough…unfortunately $8 for a loaf of bread is normal there no need to wait for inflation :)
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