The Bread and The Bagels
My sourdough is crafted with a wild yeast starter that was born in Wyoming, circa 2013. Each batch is long fermented overnight. It is a three-day process to get your bread baked for you! This extended fermentation is very purposeful. Not only does it provide the best possible flavor development, but it also produces a more easily digestible product. I developed the Bread Share Program in 2015 and I’ve been doing it ever since!
The sourdough bagels are…like a dream. They are so packed with flavor you will never be able to eat a grocery store bagel again! They also undergo a long, slow fermentation process after which they are boiled and then baked to crispy, bubbly perfection on the outside and golden creaminess on the inside.
Let’s talk about what it means to buy local. When you buy a loaf of Mama’s bread you’re not only supporting my family- you’re supporting the entire community. The bulk of my flour is purchased through Mr. D’s Foodcenter. This grocery store is locally owned. You are keeping your dollars in our local economy, helping to create jobs for locals, and so much more.