BAKEHOUSE GOES ORGANIC . . .
I use King Arthur Organic line of flour. King Arthur is one of the finest organic sources available. I will also be using as many organic grains, seeds, herbs and zests as possible. You can also get information on the King Arthur flours by visiting their web site  www.kingarthurflour.com.

BREAD INGREDIENTS
Organic WHOLE WHEAT 1 1/4lb net.wt.
KA Organic Stone Ground Whole Wheat Flour; KA Organic Artisan Flour; Kosher Salt; Sourdough Starter and Water

Organic ROSEMARY LEMON 1 1/4lb net.wt.
KA Organic Artisan Flour; KA Organic Stone Ground Whole Wheat Flour;Kosher Salt; Sourdough Starter; Organic Dried Rosemary; Organic Lemon Zest and Water

Organic BAKEHOUSE SOURDOUGH 1 1/4lb net.wt.
KA Organic Artisan Flour; KA Organic Stone Ground Whole Wheat Flour; Kosher Salt; Organic Wheat Berries; Sourdough Starter and Well Water

Organic FRENCH COUNTRY 1 1/4lb net.wt.
KA Organic Artisan Flour; KA Organic Stone Ground Whole Wheat Flour; Organic Dark Rye Flour; Kosher Salt; Sourdough Starter; Rye Starter and Well Water

Organic 7-Grain (no soy) 1 1/4lb net.wt.
KA Organic Stone Ground Whole Wheat Flour; KA Organic Artisan Flour; Organic Seed & Grain Mix: Cracked Wheat, Cracked Barley, Cracked Rye, Corn Grits, Millet, Steele Cut Oats and Flax Seed; Kosher Salt; Sourdough Starter and Well Water

Organic RUSTIC THREE SEED 1 1/4lb net.wt.
KA Organic Artisan Flour; KA Organic Stone Ground Whole Wheat Flour; Organic Whole Rye Flour; Organic Ground Flax Seed; Organic Sunflower Seed; Organic Sesame Seed; Kosher Salt; Sourdough Starter and Well Water

Organic GOLDEN CORN 1 1/4lb net.wt.
KA Organic Artisan Flour; Organic Stone Ground Corn Meal; Kosher Salt; Organic Sourdough Starter and Well Water

KALAMATA OLIVE 1 1/4lb net.wt
KA Organic Artisan Flour; KA Organic Stone Ground Whole Wheat Flour; Kosher Salt; Sourdough Starter; Kalamata Olives and Well Water

CRANBERRY 1 1/4lb net.wt
KA Organic Artisan Flour; KA Organic Stone Ground Whole Wheat Flour; Kosher Salt; Sourdough Starter; Dried Cranberries and Well Water

RAISIN WALNUT 1 1/4lb net.wt
KA Organic Artisan Flour; KA Organic Stone Ground Whole Wheat Flour; Organic Dark Rye Flour; Kosher Salt; Sourdough Starter; Dried Raisins; Walnuts and Well Water

*NEW VARIETY* APPLE PECAN 1 1/4lb net.wt
KA Organic Artisan Flour; KA Organic Stone Ground Whole Wheat Flour; Organic Dark Rye Flour; Kosher Salt; Sourdough Starter; Organic Dried Apples; Pecans and Well Water

REGULAR BREAD SCHEDULE:
TUESDAYS
Delivery to Nature's Harvest in Blairstown, NJ
BakeHouse Sourdough; Whole Wheat; French Country; 7-Grain
Delivery to Sussex Food Co-op in Newton, NJ
BakeHouse Sourdough; Whole Wheat; French Country; 7-Grain

THURSDAYS
Delivery to Nature's Harvest in Blairstown, NJ
BakeHouse Sourdough; Whole Wheat; French Country; 7-Grain & *Baker's Choice
Delivery to The Health Shoppe in Morristown, NJ
BakeHouse Sourdough; Whole Wheat; French Country; 7-Grain & *Baker's Choice
Delivery to Fresh & Wholesome Market in Berkeley Heights, NJ
BakeHouse Sourdough; Whole Wheat; French Country; 7-Grain & *Baker's Choice
Delivery to The Health Shoppe in Chester, NJ
BakeHouse Sourdough; Whole Wheat; French Country; 7-Grain & *Baker's Choice

SATURDAYS
Delivery to Nature's Harvest in Blairstown, NJ
BakeHouse Sourdough; French Country; 7-Grain & *Baker's Choice
Delivery to Sussex Food Co-op in Newton, NJ
BakeHouse Sourdough; French Country; 7-Grain & *Baker's Choice

*Baker's Choice breads are rotated every Thursday and Saturday. Call the shops to find out what the Baker's Choice is for that week. Varieties offered in rotation: Cranberry; Rosemary Lemon; Kalamata Olive; 3~Seed; Raisin Walnut; Golden Corn and Apple Pecan.

About Our Bread
We use a sourdough starter which has developed over time. It contains natural yeast strains and good bacteria which ferment together to create the unique flavor of our bread. This process is what creates the leavening for our bread. Since Sourdough is a living colony of microorganisms, it is fed daily with flour and water.

Our hand crafted bread takes time. From start to finish it can take between 24 to 30 hours to produce a loaf of bread. The fermentation process of the dough is it’s natural preservative. An interesting side note: As wonderful as fresh, warm bread right out of the oven can be, it does develop another wonderful layer of flavor and texture if left to cool completely before cutting.

Storing our Bread:
Sourdough bread stales from the outside in. If you are not going to consume the bread in a day or two, the crust will become thicker and harder, but the inside remains fresh. If you keep the bread in a brown paper bag with the cut side down it will slow the staling down or plastic bags can be used for storage. Plastic does allow for the bread’s crust to become soft and you must keep it out of sunlight so it won’t “sweat” and then become moldy. Another solution: Cut the loaf in half, eat half and freeze half :) Or just eat the whole loaf at once!

Freezing our Bread:
Our bread can be frozen with very good results. Wrap your bread tightly in aluminum foil and place in a sealed plastic bag and place it in the freezer. The bread will keep this way for 3 to 4 weeks. When you are ready to use the bread, bring it to room temperature while it is still wrapped in the foil and plastic bag. When defrosted, unwrap the bread and place it in a 350° oven for 10 to 15 minutes. The surface of the bread will again become “crusty”. For a softer crust, sprinkle with just a hint of water, wrap in foil and reheat in a 350° oven for 15 to 20 minutes.