Heart Mountain Bakery

WE HAVE BREAD TODAY!! Just in time for your Thanksgiving meal. I don't know if anyone will see this but Jerry can't use his text app any longer. If you would like some white or spelt sourdough bread get ahold of Jerry at 307-899-3127.

This week's special is California pumpernickel--not to be confused with authentic German pumpernickel, a very dense, 100% rye loaf (or brick, as some call it). German pumpernickel is a great bread in its own right, but it's not to everyone's liking. I got the formula for this bread from Chad Robertson, of Tartine Bakery fame in San Francisco--hence my name for it, "California pumpernickel". It's a much lighter loaf than the German variety, and makes for a good sandwich bread. It has a lot of whole rye in it, but it's added in the form of fermented cracked rye berries (as opposed to flour) which gives the loaf the earthy flavor and moist quality of rye without making the loaf dense. A little blackstrap molasses compliments the rye flavor.

Ingredients: High extraction wheat flour, bread flour, whole rye, blackstrap molasses, salt, wheat culture.

Had a notification today that someone suggested we post that Heart Mountain Bakery is permanently closed. It's not closed. Still baking and selling a lot of bread. We don't use fb much anymore as Jerry never did use it and it works better if he deals directly with the customers. He is cutting back for the summer so we can get out and enjoy the outdoors a little like we use to before we had the bakery. We've noticed a lot of people cut down on their bread consumption during the summer too so it works out. Get on the text list if you aren't. 899-3127. It doesn't really do any good to post it here or tell me. I'm old and I forget and he never looks at fb. Thanks!!

Jerry bakes every other weekend and has a master text list which he sends a message as to what he is baking that week. Both of us have kind of quit fb (he never was on here anyway) so make sure you are on that text list to order! He has come a long way! Pretty much sells out within a few minutes of sending the text. He's grateful to his customers who are making his dream of baking full time become a reality!

This week's special is California pumpernickel--not to be confused with authentic German pumpernickel, a very dense, 100% rye loaf (or brick, as some call it). I personally love German pumpernickel, but it's not to everyone's liking. I got the formula for this bread from Chad Robertson, of Tartine Bakery fame in San Francisco--hence my name for it, "California pumpernickel". It's a much lighter loaf than the German variety, and makes for a good sandwich bread. It has a lot of whole rye in it, but it's added in the form of a fermented porridge which gives the loaf the earthy flavor and moist quality of rye without making the loaf dense. A little blackstrap molasses compliments the rye flavor.

Ingredients: High extraction wheat flour, bread flour, whole rye, blackstrap molasses, salt, wheat culture.