Mission Sourdough

THE LOAF

I've never been satisfied with the idea of using white flour for my bread no matter how organic it is. Although it has proven hard to get a crumb that is light enough without it, it seems as though we're missing the point - stripping the wheat kernel of all that it is. It has always seemed a bit backwards to me.

Treasure Life Flour Mills in Creston, BC makes an organic light flour that keeps all the nutrients and minerals intact! They use heirloom grain varieties and a stone milling method to merely sift out some of the bran (keeping all the germ) to make a beautiful, light, and wholesome flour.

Using this flour, a traditional sourdough fermentation, and an oven that uses renewable resources - I cannot think of a way to put more love into a loaf of bread.

It's what I've always dreamed.

The Oven

A DREAMER AND A CREATOR.

I'd always dream about the perfect sourdough loaf that came out of a woodfired kiln. I didn't even know what that meant entirely but I was about to find out. Jacob van der Holt, (my fiancé) is the talented builder of this oven. Right from the ground up - hand built, self taught - really an incredible feat! And now it sits over looking the Kootenay River turning little fermenting doughs into a delicious loaf of bread. Dreams really do come true!

And then there is the process of learning how to use it! Temperature, heat distribution, humidity, timing. Endless variables. So many trials and errors. So many failed and "not good enough" loaves but alas I finally figured out a system that works!

I am very excited to share this with all you bread lovers out there!