Frequently Asked Questions
How long does the bread stay fresh?
It is best if you slice the entire loaf of bread slightly thinner than a normal slice. Depending on your family size place half of it in the freezer in an air tight wrapping, after sliced. Then use as needed. The remaining half can sit on the counter covered with glass or wrapped in bees wax paper, it can last 4-7 days, depending on the kitchen’s temperature. It is best toasted and topped with a nut spread to keep the glucose low with added protein.
Why is it so heavy and sour?
My bread is true sourdough that supports gut health. My artisan style of baking returns to traditional methods from a time long ago before diabetes existed. Sifting flour removes nutrients, so I do not do it happily. I don’t (scorch) pour boiling water on the dough to chase a familiar texture or big air pockets. My goal is daily bread that is hearty-healthy.
The stronger the sour taste, the better for your digestion, which is why I make it this way. This is unlike any bread you've tried before. Using freshly stone milled whole wheat is a superfood for your body and digestion.
This is the daily bread we should eat — not white all-purpose flour, which is empty calories and can harm your health.
What if I can’t pick up my order that day?
The baked goods not picked up by 5:00 pm will be tended to. We can deliver to the buyer for a reasonable fee if one request it.
Why is freshly milled flour important??
Using freshly stone milled flour is a true eye-opener. Unlike dull store-bought flours made to last indefinitely with no nutrition, freshly milled whole wheat flour brings your baking to life with rich flavor, 40 out of the 44 essential nutrients, and much needed insoluble fiber. This sourdough bread is a super food. The Einkorn grain, the stone milling, the natural levain, the cold bulk fermention, and the simple ingredients with no preservatives; make it the perfect superfood.
Freshly stone milled flour is prized because it keeps most of the wheat berry’s nutrients. Once milled, the bran and germ are exposed to air and start to oxidize, which destroys vitamins. Within 24 hours flour can lose about 40% of its vitamins, and after 2–3 days it can lose 85–90%
B vitamins—like thiamin, riboflavin, niacin, and folate—break down when exposed to light and air. The wheat germ’s unsaturated fats also oxidize, causing rancidity and more nutrient loss.
Pizzzzzza 100% Sourdough Einkorn Levain Crust
Made with 5 organic cheeses, grilled onions, cilantro, arugula, sun dried tomatoes, ghee, and drizzled w a balsamic reduction sauce.
The pizza crust made from just my Organic freshly stone milled Einkorn
whole wheat starter/levain for the crust
Can I order a pizza?
Maybe, email me and
I’ll see if I am up to it that week; price $37
So is all sourdough bread crap?
Yep! If it’s not freshly stone milled organic flour milled within 3-7 its crap. It has to be whole wheat flour and preferably slowly milled. High temps degrade the nutrients in the flour.
Anything made with "enriched" flour is crap. Industrial mills removes all the nutrients from the flour, so the flour is empty. Why do they take out the bran and germ? If removed the flour has an ~indefinitely shelf life; but no nutrition. The sourdough flour has to be a freshly milled whole wheat from an organic grain to be worthy of ingestion. This prevents a blood sugar spike because the combination of the fiber, proteins, and healthy fats in the wheat berry slow down the sugar release. Long, cool bulk fermentation (about 2–7 days) lowers the glycemic index by changing how the dough’s starches break down into glucose; making it easier for iron, magnesium, and B vitamins to be absorbs in our bodies.
I am gluten sensitive is there a bread that you recommend?
The Walk With Me sourdough loaf is perfect for people who are gluten sensitive. Only four ancient grains don’t have the D chromosome that causes gluten sensitivity. These are Einkorn, Khorasan, Durum, and Emmer grains. Einkorn is the oldest grain and has the weakest gluten of any grain on the planet. It has 14 chromosomes, which makes it easier to digest. Most other grains (except the four mentioned) have 42 chromosomes.
Can people with Celiac Disease eat Einkorn?
No, all grains have gluten, so people with celiac disease cannot eat wheat or any wheat products. Einkorn contains gluten, however it’s gluten is the weakest of all grains. Hence why it does not rise as much or form large air pockets when baking — the gluten structure is simply too weak, resulting in a flatter loaf compared with modern wheat. Modern wheat gluten is strong — it has to be, to withstand the rigorous, industrial demands of their milling process.
What is that hole in my sourdough?
I use a thermometer to check the bread in the oven. When I remove it, it leaves the hole.
Can I order and pick up on a different day since I’m from out of town but I really want to try your flour?
Each situation will be handled individually. Try to email me 3-4 weeks out so I can assess the levels of commitment I have for that time frame.
Is there a running meet up group (MwM)?
Move with Me (MwM) is in the making, meeting on Saturdays 7:45 am for hill repeats *7 at the bottom of the hill on Basswood Ave. Walk, sprint, crawl, or cry no shaming here just support and making it happen for each other. If you beat me in the Carlsbad 5000 you will have earned a credit! Email me for more info!
