Bread Grains: The Last Frontier In The Locavore Movement
Josey Baker Bread: Baking for Bros, with Gluten-Free Adventure Bread Recipe
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My intention was to not only satisfy my yen but to also support local bakeries doing the right thing.\u003c/p>\n\u003cp>I was open to exploring and tasting a variety of types beyond the classic Jewish deli rye and found a range of styles originating from mostly European countries. I woke up to the fact that rye bread is not synonymous with the taste of caraway and there are cultural and environmental influences that determine flavor, density and digestibility.\u003c/p>\n\u003cp>Tartine co-owner and baker Chad Robertson shared that for the past five to seven years he has been inspired by a modern grain resurgence that has dominated the bread landscape- a movement to bring back heirloom and ancient grains. He went to Denmark where heirloom Nordic grains were being revived, specifically varieties of rye popular with Danish culture and the open-faced sandwiches known as \u003ca href=\"https://en.wikipedia.org/wiki/Sm%C3%B8rrebr%C3%B8d\">smørrebrød\u003c/a> (essentially, a Danish \u003ca href=\"https://en.wikipedia.org/wiki/Open_sandwich\">tartine\u003c/a>). He loved the idea of this culinary trend but realized the bread was hard on his digestion. He discovered that sprouting the rye alleviated these problems and this realization along with the recipe from his Danish chef friend, René’s Bolvig, became the inspiration for the Seeded Sprouted Rye available at Tartine (the recipe is called René’s Rye and is available in his book, Tartine Book No.3.)\u003c/p>\n\u003cfigure id=\"attachment_126447\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126447\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_1040-new1.jpg\" alt=\"The interiors exposed of rye breads from San Francisco bakeries.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1040-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1040-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1040-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1040-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1040-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1040-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1040-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1040-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1040-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1040-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The interiors exposed of rye breads from San Francisco bakeries. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Tasting the Rye\u003c/strong>\u003cbr>\nThe rye tasting was based on sampling the fresh bread plain and then tasting it as toast with unsalted butter. I was curious about flavor, consistency, the relationship between crust and \u003ca href=\"http://www.thefreshloaf.com/faqs/glossary\">crumb\u003c/a>, the effect of toasting the bread, and loaf longevity. After three days of storage, using \u003ca href=\"http://www.joseybakerbread.com/home\">Josey Baker’s\u003c/a> advice on \u003ca href=\"http://www.joseybakerbread.com/love-your-loaf/\">How To Love Your Loaf\u003c/a>, the breads were assessed for level of freshness and eat-ability – both plain and toasted.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Check out the Ryes sampled in San Francisco:\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_126458\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126458\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_1088-new.jpg\" alt=\"Noe Valley Bakery rye bread.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1088-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1088-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1088-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1088-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1088-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1088-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1088-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1088-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1088-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1088-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Noe Valley Bakery rye bread. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://noevalleybakery.com/\">Noe Valley Bakery\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://noevalleybakery.com/pages/what-we-make\">\u003cstrong>Rye Bread\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's In It\u003c/strong>\u003cbr>\n\u003cem>Rye Bread\u003c/em>: Organic whole dark rye flour, organic wheat flour, organic whole wheat flour, water, sea salt, caraway seeds. Price: $5.25\u003c/p>\n\u003cp>\u003cstrong>Why Buy This Rye\u003c/strong>\u003cbr>\nNoe Valley Bakery's \u003cem>Rye Bread\u003c/em> is a fairly dense sour-based rye with a thick crust, chewy crumb, and strong but not too intense caraway flavor. According to co-owner/baker Michael Gassen, the rye is styled to resemble a good German rye, satisfy his wife's and mother-in-law's cravings for rye toast with cream cheese, and please Jewish East Coast transplants who, like me, miss the real deal. The crust was a bit tough when plain but became nice and crunchy when toasted. After day three, the rye was best consumed as toast with butter.\u003c/p>\n\u003cp>I found the bread scoring on this loaf to be quite attractive and Michael said it functioned to help keep the bread's cylindrical shape. To further maintain its shape, this rye goes through a long \u003ca href=\"https://www.thespruce.com/retarding-427620\">retardation\u003c/a> (a cold process versus the warm process of fermentation), is free form, and \u003ca href=\"https://en.wikipedia.org/wiki/Proofing_(baking_technique)\">proofed\u003c/a> in a \u003ca href=\"https://www.google.com/search?q=what+is+a+couche+for+bread&rlz=1C5CHFA_enUS708US709&source=lnms&tbm=isch&sa=X&ved=0ahUKEwiHzrTCyLLaAhWBGnwKHeIWChQQ_AUICygC&biw=1279&bih=727\">couche\u003c/a> as opposed to a \u003ca href=\"https://www.google.com/search?q=what+is+a+banneton+for+bread&rlz=1C5CHFA_enUS708US709&source=lnms&tbm=isch&sa=X&ved=0ahUKEwjhqJmOybLaAhUJr1QKHWLMB8EQ_AUICygC&biw=1279&bih=727\">banneton\u003c/a>. The sourdough starter used for this bread dates back to 1983, a blend of Italian \u003ca href=\"https://en.wikipedia.org/wiki/Muscat_(grape)\">Muscat\u003c/a> grapes and organic rye flour from Giusto's.\u003c/p>\n\u003cfigure id=\"attachment_126460\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126460\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_1122-new.jpg\" alt=\"Noe Valley Bakery rye bread interior.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1122-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1122-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1122-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1122-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1122-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1122-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1122-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1122-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1122-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1122-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Noe Valley Bakery rye bread interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What They Are Doing Right\u003c/strong>\u003cbr>\nAll of Noe Valley Bakery's cake and bread flours are organic and are purchased from \u003ca href=\"http://www.kgbakerysupply.com/\">Keith Giusto Bakery Supply\u003c/a> and \u003ca href=\"https://centralmilling.com/\">Central Milling\u003c/a>.\u003c/p>\n\u003cp>Since the bakery opened, all leftovers have been donated to Mary Risley's \u003ca href=\"http://www.foodrunners.org/\">Food Runners\u003c/a> which collects and distributes food to those in need. Recently, Noe Valley Bakery has started to work with Cathrine Sneed's \u003ca href=\"https://www.gardenproject.org/\">The Garden Project\u003c/a> whose mission is to empower at risk youth by teaching them organic gardening and landscaping skills. The food they grow gets donated to local pantries and the bakery will be contributing the bread portion of that donation. Noe Valley Bakery also does demonstrations and participates in bake sales to support local public schools.\u003c/p>\n\u003cp>Environmental best practices include working with \u003ca href=\"https://www.recology.com/recology-san-francisco/\">Recology\u003c/a> to recycle and compost. The bakery is conscious of packaging waste and makes sure use compostable materials.\u003c/p>\n\u003cp>Before San Francisco mandated that \u003ca href=\"http://sfcityoption.org/hcso-compliance/employer-spending-requirement-esr/\">small business employers provide healthcare\u003c/a> for employees, Noe Valley bakery had already been offering full and part-time employees health benefits since 1994 when the bakery opened. Michael emphasized that the management cares about what is going on, pays attention, and works to fix problems related to conflict amongst employees in the bakery. He talked about how retention has become more difficult in the bakery business due to increased competition and they try to be fair with pay increases, \"When minimum wages go up – everyone’s wages go up.\"\u003c/p>\n\u003cfigure id=\"attachment_126451\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126451\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7077-new.jpg\" alt=\"Noe Valley Bakery bread display on 24th Street.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7077-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7077-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7077-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7077-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7077-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7077-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7077-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7077-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7077-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7077-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Noe Valley Bakery bread display on 24th Street. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126453\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126453\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7080-new.jpg\" alt=\"Noe Valley Bakery 24th Street interior.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7080-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7080-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7080-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7080-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7080-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7080-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7080-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7080-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7080-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7080-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Noe Valley Bakery 24th Street interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Where To Get It\u003c/strong>\u003cbr>\nRetail locations: \u003ca href=\"https://www.google.com/maps/search/Noe+Valley+Bakery/@37.7459128,-122.467453,14z\">MAP\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>4073 24th Street, San Francisco\u003c/li>\n\u003cli>28 West Portal Avenue, San Francisco\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cfigure id=\"attachment_126480\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126480\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0814-new.jpg\" alt=\"Wise Sons Deli Jewish Rye Bread.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0814-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0814-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0814-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0814-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0814-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0814-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0814-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0814-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0814-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0814-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wise Sons Deli Jewish Rye Bread. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://wisesonsdeli.com/\">Wise Sons Jewish Delicatessen\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"http://wisesonsdeli.com/about/our-food/\">\u003cstrong>Jewish Rye Bread\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's In It\u003c/strong>\u003cbr>\n\u003cem>Jewish Rye Bread\u003c/em>: Flour, yeast, sea salt, water, caraway, rye flour, natural starter. Price: $8.00\u003c/p>\n\u003cp>\u003cstrong>Why Buy This Rye\u003c/strong>\u003cbr>\nWise Sons \u003cem>Jewish Rye\u003c/em> lives up to what it was intended for...a classic sandwich bread to accompany a hefty portion of pastrami or corned beef. The crumb is spongy but not mushy, the cornmeal crust adds some texture to contrast with the soft interior, and the caraway and sour flavors seem just right. The bread uses both yeast as well as natural sourdough starter to help with the leavening and the starter provides good sour flavor. This big loaf makes great toast on day one, as well as on day three.\u003c/p>\n\u003cp>Co-founder Evan Bloom grew up in Los Angeles eating seeded Jewish corn rye from \u003ca href=\"http://beasbakery.com/\">Bea's Bakery\u003c/a>, the inspiration for Wise Sons rye. According to Evan, Bea's is a main bread supplier to many of the famous LA delis.\u003c/p>\n\u003cp>\u003cem>Evan shared a tip that you can do at home:\u003c/em>\u003cbr>\n\"One trick we do in the store is called 'double baking.' When you put a loaf of bread in a plastic bag it tends to get a little soft, so we put the bread into the oven for a few minutes at 400 degrees. That gets the whole loaf extra crunchy on the outside and then when you slice it, you have this nice contrast, and your sandwich is crusty outside and soft inside, which I think is one of the keys to a good pastrami sandwich.\"\u003c/p>\n\u003cfigure id=\"attachment_126477\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126477\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0921-use1.jpg\" alt=\"Wise Sons Deli Jewish Rye Bread interior.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0921-use1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0921-use1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0921-use1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0921-use1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0921-use1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0921-use1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0921-use1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0921-use1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0921-use1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0921-use1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wise Sons Deli Jewish Rye Bread interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What They Are Doing Right\u003c/strong>\u003cbr>\nWise Sons uses \u003ca href=\"http://giustos.com/\">Giusto's\u003c/a> peak performer unbleached wheat flour which is a medium gluten bread flour, for their rye. It is not organic. They also use \u003ca href=\"https://centralmilling.com/\">Central Milling\u003c/a> flour for the bagels they produce.\u003c/p>\n\u003cp>The ingredients used for the products are kosher but the baking facility is not. Their green practices include recycling and composting waste.\u003c/p>\n\u003cp>Wise Sons donates their leftover when they have them to \u003ca href=\"http://www.foodrunners.org/\">Food Runners\u003c/a> and does many local non-profit in-kind donations for auctions and events.\u003c/p>\n\u003cp>Full comprehensive health insurance is completely covered for all employees. They offer job skills training and teach computer skills to employees who express interest. The company promotes from within whenever possible and compensates at appropriate rates above market rate. Wise Sons also offers a 401k but not many employees have taken advantage of this benefit.\u003c/p>\n\u003cfigure id=\"attachment_126473\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-126473\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7058-new.jpg\" alt=\"Bread display inside Wise Sons Deli on 24th Street - the rye bread is on the top left.\" width=\"1000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7058-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7058-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7058-new-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7058-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7058-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7058-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7058-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7058-new-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Bread display inside Wise Sons Deli on 24th Street - the rye bread is on the top left.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126474\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126474\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7063-new.jpg\" alt=\"Outside WIse Sons Deli on 24th Street.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7063-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7063-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7063-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7063-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7063-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7063-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7063-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7063-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7063-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7063-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Outside WIse Sons Deli on 24th Street.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Where To Get It\u003c/strong>\u003cbr>\nLocations:\u003c/p>\n\u003cul>\n\u003cli>\u003cem>24th Street Deli:\u003c/em> 3150 24th Street, San Francisco \u003ca href=\"https://www.google.com/maps/place/Wise+Sons+Jewish+Delicatessen/@37.752537,-122.4175279,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e40e70998bd:0xcebdc35b2cd197a6!8m2!3d37.7525328!4d-122.4153339\">MAP\u003c/a>\u003c/li>\n\u003cli>\u003cem>Fillmore Bagel & Bakery:\u003c/em> 1520 Fillmore Street, San Francisco \u003ca href=\"https://www.google.com/maps/place/Wise+Sons+Bagel+%26+Bakery/@37.7836479,-122.4346643,17z/data=!3m1!4b1!4m5!3m4!1s0x808580b90ac02eb3:0xfb26b42f3af4831d!8m2!3d37.7836437!4d-122.4324703\">MAP\u003c/a>\u003c/li>\n\u003cli>\u003cem>Hayes Valley Bagel & Coffee:\u003c/em> 537 Octavia Street, San Francisco \u003ca href=\"https://www.google.com/maps/place/Wise+Sons+Bagel+%26+Coffee/@37.7772839,-122.4271466,17z/data=!3m1!4b1!4m5!3m4!1s0x808580a263bb8675:0x1392aff566f1c214!8m2!3d37.7772839!4d-122.4249579\">MAP\u003c/a>\u003c/li>\n\u003cli>\u003cem>Inside the Contemporary Jewish Museum:\u003c/em> 736 Mission St, San Francisco \u003ca href=\"https://www.google.com/maps/place/736+Mission+St%2C+San+Francisco%2C+CA+94103\">MAP\u003c/a>\u003c/li>\n\u003cli>\u003cem>Larkspur Bagelry:\u003c/em> 2227 Larkspur Landing Circle, Larkspur \u003ca href=\"https://www.google.com/maps/place/Wise+Sons+Larkspur+Bagelry/@37.947393,-122.5113227,17z/data=!3m1!4b1!4m5!3m4!1s0x80859a4387ce842d:0x52c5b7d13eff6188!8m2!3d37.947393!4d-122.509134\">MAP\u003c/a>\u003c/li>\n\u003cli>\u003cem>Wise Sons Tokyo:\u003c/em> Marunouchi Building B1F 2-4-1 Marunouchi Chiyoda-ku Tokyo 100-6390 Japan \u003ca href=\"https://www.google.com/maps/place/WISE+SONS+TOKYO/@35.6809891,139.7614621,17z/data=!4m8!1m2!2m1!1z44Ov44Kk44K6IOOCteODs-OCuiDjg4jjgqbjgq3jg6fjgqYgTWFydW5vdWNoaSBCdWlsZGluZyBCMUYgMi00LTEgTWFydW5vdWNoaSBDaGl5b2RhLWt1IFRva3lvIDEwMC02MzkwIEphcGFuIOadseS6rOmDveWNg-S7o-eUsOWMuuS4uOOBruWGhSAyLTQtMSDkuLjjg5Pjg6sgQjFG!3m4!1s0x60188bf9f1df2f21:0x3764b3ec6b6d6639!8m2!3d35.6809285!4d139.7635127\">MAP\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://wisesonsdeli.com/location/farmersmarket/\">Farmers' Markets\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://wisesonsdeli.com/location/retail-locations/\">Retail Outlets\u003c/a>\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cfigure id=\"attachment_126507\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126507\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0824-new.jpg\" alt=\"Josey Baker Dark Mountain Rye bread.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0824-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0824-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0824-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0824-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0824-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0824-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0824-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0824-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0824-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0824-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Josey Baker Dark Mountain Rye bread. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://www.joseybakerbread.com/\">Josey Baker Bread\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.joseybakerbread.com/bread/\">\u003cstrong>Dark Mountain Rye and Red, White & Rye\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's In It\u003c/strong>\u003cbr>\n\u003cem>Dark Mountain Rye\u003c/em>: Organic whole rye flour, sesame seeds, sunflower seeds, flax seeds, cornmeal, sourdough culture, sea salt. Price: $7.49\u003c/p>\n\u003cfigure id=\"attachment_126524\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126524\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7035-new.jpg\" alt=\"Josey Baker Dark Mountain Rye bread for sale at The Mill.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7035-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7035-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7035-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7035-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7035-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7035-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7035-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7035-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7035-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7035-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Josey Baker Dark Mountain Rye bread for sale at The Mill. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Red, White & Rye\u003c/em>: Organic whole wheat flour, organic whole rye flour, sourdough culture, sea salt. Price: $6.99\u003c/p>\n\u003cfigure id=\"attachment_126523\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126523\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7034-new.jpg\" alt=\"Josey Baker Red, White & Rye bread for sale at The Mill.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7034-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7034-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7034-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7034-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7034-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7034-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7034-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7034-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7034-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7034-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Josey Baker Red, White & Rye bread for sale at The Mill. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Josey Baker Bread also sells other breads that contain rye: \u003cem>Whole-Grain Wonder Bread\u003c/em>, \u003cem>Molasses Bread\u003c/em>, \u003cem>Sesame Seed Bread\u003c/em>, \u003cem>JBB Griddle Cake Mix\u003c/em>, and \u003cem>100% Stone Ground Whole Rye Flour\u003c/em> (and technically Josey said all the breads have an element of rye in them since a rye sourdough starter is used for all breads)\u003c/p>\n\u003cp>\u003cstrong>Why Buy This Rye\u003c/strong>\u003cbr>\n\u003cem>Dark Mountain Rye\u003c/em>\u003cbr>\nJosey's Dark Mountain Rye is savory and seedy (in a good way). It's a hearty, brawny bread that would be good for survival outings in the woods since it packs some serious loaf longevity. By day three, the rye was still soft enough to eat plain but tasted best toasted with butter. This high fiber, dense bread, is pure rye with no wheat added. The organic rye flour is freshly milled at The Mill and is also available for purchase. Only rye sourdough starter is used to bake all the breads, commercial yeast is not included.\u003c/p>\n\u003cp>Josey said he was never attracted to Jewish deli-style rye which he called, \"white bread with a token of rye and an overpowering amount of caraway.\" He was inspired by Scandinavian-style ryes like \u003ca href=\"https://www.facebook.com/annasrye/\">Anna's Daughters' Rye\u003c/a>, \u003ca href=\"http://kantinesf.com/buy-our-rye-bread/\">Kantine Sprouted Rye\u003c/a>, as well as Tartine's Danish Seeded Sprouted Rye (featured in this guide).\u003c/p>\n\u003cfigure id=\"attachment_126514\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126514\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0883-use1.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0883-use1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0883-use1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0883-use1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0883-use1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0883-use1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0883-use1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0883-use1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0883-use1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0883-use1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0883-use1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Josey Baker's Dark Mountain Rye bread. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126515\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126515\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0895-new.jpg\" alt=\"Josey Baker Dark Mountain Rye bread interior.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0895-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0895-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0895-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0895-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0895-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0895-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0895-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0895-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0895-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0895-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Josey Baker's Dark Mountain Rye bread interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Red, White & Rye\u003c/em>\u003cbr>\nThis hearth (round) loaf is cakey, spongy and has a unique sweet flavor that tastes amazing! When asked about this specific flavor Josey replied, \"That’s actually just a naturally occurring flavor of the red wheat that we use, and it pops like that because of the fresh Milling!!\"\u003c/p>\n\u003cp>As toast, the moist crumb remains but the crust is crispier and adds a nice textural contrast. By day three, the bread is not as spongy but is still great \u003ca href=\"http://www.businessinsider.com/we-tried-the-fancy-4-toast-san-francisco-is-going-crazy-for-2015-6\">$4 toast\u003c/a>.\u003c/p>\n\u003cp>This bread uses the same dough as the Whole-Grain Wonder Bread but the Wonder Bread is baked in a pan. These breads are mostly wheat—a blend of red and white wheat and some rye as well.\u003c/p>\n\u003cfigure id=\"attachment_126509\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126509\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0841-new.jpg\" alt=\"Josey Baker Red, White & Rye bread.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0841-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0841-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0841-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0841-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0841-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0841-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0841-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0841-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0841-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0841-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Josey Baker Red, White & Rye bread. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126520\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126520\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0963-new.jpg\" alt=\"Josey Baker Red, White & Rye bread interior.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0963-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0963-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0963-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0963-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0963-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0963-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0963-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0963-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0963-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0963-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Josey Baker Red, White & Rye bread interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What They Are Doing Right\u003c/strong>\u003cbr>\nJosey Baker Bread uses all organic flour and grains. The whole grain flours are milled at The Mill and the sifted flour is from \u003ca href=\"http://www.kgbakerysupply.com/\">Keith Giusto Bakery Supply\u003c/a>. \u003ca href=\"https://centralmilling.com/\">Central Milling\u003c/a> in Petaluma is the source of whole grain rye and wheat is grown in California by \u003ca href=\"https://www.communitygrains.com/our-farms/\">Fritz Durst\u003c/a> and \u003ca href=\"https://www.communitygrains.com/\">Community Grains\u003c/a> serves as the matchmaker between JBB and Fritz.\u003c/p>\n\u003cp>Like Wise Sons and Noe Valley Bakery, Josey Baker Breads donates leftover products to \u003ca href=\"http://www.foodrunners.org/\">Food Runners\u003c/a>. JBB also donates a couple of pizza parties a month and participates in auctions and raffles.\u003c/p>\n\u003cp>Josey used to be an educator so he is inclined to be supportive to local schools. JBB plans to take on high school interns this summer to give them experience working in a bakery. They have classes several times a week at The Mill and a formal apprenticeship program.\u003c/p>\n\u003cp>The bakery is green-friendly. Bags are recyclable and for wholesale deliveries large trays are used instead of bags. Sourcing organic ingredients contributes to having environmentally conscious practices. And since they deal mostly with flour and water, natural cleaning products are used.\u003c/p>\n\u003cp>When discussing employer practices Josey said, \"I am proud of our culture and business.\" JBB provides employees with flexible work schedules, pays 100% healthcare, includes dental and vision for a minimal fee, has a partnership with a yoga studio so employees pay $5 for yoga classes, feeds employees meals during shifts, and has competitive salaries that start above minimum wage. He differentiated his company practices from traditional kitchen culture which he defines as \"militaristic, hierarchical, misogynist bullshit.\" The majority of people on his management team are women and they prioritize to keep shifts at 7-8 hours.\u003c/p>\n\u003cfigure id=\"attachment_126525\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126525\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7037-new.jpg\" alt=\"The Mill open kitchen and baking area behind the payment counter.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7037-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7037-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7037-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7037-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7037-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7037-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7037-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7037-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7037-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7037-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Mill open kitchen and baking area behind the payment counter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126575\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126575\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7043-new1.jpg\" alt=\"The Mill open kitchen baking area.\" width=\"1920\" height=\"896\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7043-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7043-new1-160x75.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7043-new1-800x373.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7043-new1-768x358.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7043-new1-1020x476.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7043-new1-1180x551.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7043-new1-960x448.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7043-new1-240x112.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7043-new1-375x175.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7043-new1-520x243.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Mill open kitchen baking area. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126522\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-126522\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7032-new.jpg\" alt=\"Josey Baker bread for sale at The Mill.\" width=\"1000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7032-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7032-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7032-new-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7032-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7032-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7032-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7032-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7032-new-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Josey Baker bread for sale at The Mill. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Where To Get It\u003c/strong>\u003cbr>\nLocations:\u003c/p>\n\u003cul>\n\u003cli>\u003cem>\u003ca href=\"http://www.themillsf.com/\">The Mill\u003c/a>:\u003c/em> 736 Divisadero Street, San Francisco \u003ca href=\"https://www.google.com/maps/place/The+Mill/@37.7764702,-122.4400264,17z/data=!3m1!4b1!4m5!3m4!1s0x808580b02db73457:0x185a61a92a363ce8!8m2!3d37.776466!4d-122.4378324\">MAP\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.joseybakerbread.com/where/\">Restaurants, Bars and Markets\u003c/a>\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cfigure id=\"attachment_126560\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126560\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0856-new.jpg\" alt=\"Tartine's Danish Style Rye.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0856-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0856-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0856-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0856-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0856-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0856-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0856-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0856-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0856-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0856-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tartine's Danish Style Sprouted Rye. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.tartinemanufactory.com/\">Tartine Manufactory\u003c/a> / \u003ca href=\"http://www.tartinebakery.com/\">Tartine Bakery & Cafe\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"http://www.tartinebakery.com/bread/\">\u003cstrong>Danish Style Seeded Sprouted Rye\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's In It\u003c/strong>\u003cbr>\n\u003cem>Danish Style Seeded Sprouted Rye\u003c/em>: High-extraction organic spelt flour, organic whole-grain dark rye flour, buttermilk, dark beer, dark malt syrup, water, leaven, fine sea salt, organic sprouted rye berries, sunflower seeds, whole brown flaxseeds, coarsely ground brown flaxseeds, unhulled brown sesame seeds, pumpkin seeds. Price: $13.00\u003c/p>\n\u003cp>\u003cstrong>Why Buy This Rye\u003c/strong>\u003cbr>\nTartine's \u003cem>Danish Style Seeded Sprouted Rye\u003c/em> is dense, sweet and nutty. It is great plain as thinly sliced bread but even better as warm toast spread with melted sweet butter. This sprouted rye tastes healthy and did not bother my stomach. By day three, the plain version was a bit drier but as toast it was still delicious.\u003c/p>\n\u003cfigure id=\"attachment_126558\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126558\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0848-new.jpg\" alt=\"Tartine's Danish Style Rye.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0848-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0848-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0848-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0848-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0848-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0848-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0848-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0848-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0848-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0848-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tartine's Danish Style Rye. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126562\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126562\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0989-new.jpg\" alt=\"Tartine's Danish Style Rye interior.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0989-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0989-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0989-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0989-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0989-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0989-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0989-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0989-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0989-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0989-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tartine's Danish Style Rye interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What They Are Doing Right\u003c/strong>\u003cbr>\nAccording to co-owner/baker Chad Robertson, all the ingredients at Tartine are organic. The bakery is in partnership with a mill and a farming collective. Two mills work closely together in Washington and Oregon - \u003ca href=\"https://www.camascountrymill.com/\">Camas\u003c/a> is in Oregon, they are farmer millers and grow a lot of grains for Tartine, mill it fresh and ship it every two weeks. \u003ca href=\"http://www.cairnspring.com/\">Cairnspring Mills\u003c/a> in Skagit Valley Washington is one of the richest grain-growing regions in the world with amazing soil. Tartine is building a similar network on the East Coast where they will be expanding next year.\u003c/p>\n\u003cp>Breads are not certified kosher but they may seek out certification at some point.\u003c/p>\n\u003cp>Tartine does not typically have a lot of leftovers but when they do they donate goods to shelters that distribute food. The bakery is supportive to schools, \u003ca href=\"https://edibleschoolyard.org/\">The Edible Schoolyard Project\u003c/a>, and other local community charity organizations. Tartine also provides bakery and pastry donations, gift certificates, and school tours to demonstrate the baking process in action.\u003c/p>\n\u003cp>Regarding environmental-friendly practices, Chad explains that the city of San Francisco provides business incentives to separate out recycled and compostable materials as well as increase the use of compostable products. All of Tartine's to-go containers are compostable.\u003c/p>\n\u003cp>In San Francisco, it is the law to provide healthcare to small business employees and Tartine has been offering the basic requirements: healthcare, paid sick leave, and maternity leave for quite some time. Chad claims they had been providing competitive salaries and were already paying above minimum wage when rates increased.\u003c/p>\n\u003cp>The program that Chad was most excited to talk about was the exchange program with South Korea and Japan. Tartine just opened up in Seoul and they are opening up in Tokyo later this year. They have an exchange program in place where Japanese and Korean bakers come to California to learn from the team in the United States and then bakers from the California team travel to Tokyo or Seoul to collaborate with the teams in Asia.\u003c/p>\n\u003cp>Chad said, \"For me that is something I really love. I have been doing that for a decade and I really wanted to make that opportunity available to my staff. It helps you grow – it helps anyone grow. The more you can travel and see different parts of the world, and the ways that people work, and the things that people make, along with different styles of doing things, it makes life much richer.\"\u003c/p>\n\u003cp>Chad also shared that the Asian teams are being creative, incorporating culturally specific Korean and Japanese ingredients into the Tartine breads they bake. And like the Scandinavian influence we are appreciating via the Seeded Sprouted Rye, Tartine plans to introduce the Bay Area to new breads influenced by the tastes and flavors of Korea and Japan.\u003c/p>\n\u003cfigure id=\"attachment_126563\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126563\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7592-new.jpg\" alt=\"Tartine's Danish Style Rye on display along with other breads at the Manufactory.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7592-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7592-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7592-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7592-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7592-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7592-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7592-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7592-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7592-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7592-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tartine's Danish Style Rye on display along with other breads at the Manufactory. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126564\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126564\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7594-new.jpg\" alt=\"Tartine's bread and pastries on display at the Manufactory.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7594-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7594-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7594-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7594-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7594-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7594-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7594-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7594-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7594-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7594-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tartine's bread and pastries on display at the Manufactory. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Where To Get It\u003c/strong>\u003cbr>\nLocations:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.tartinemanufactory.com/\">\u003cem>Tartine Manufactory\u003c/em>\u003c/a>: 595 Alabama Street, San Francisco \u003ca href=\"https://www.google.com/maps/place/Tartine+Manufactory/@37.7618501,-122.4141415,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e308f2ed1bb:0x88d7d35712aa2ba3!8m2!3d37.7618459!4d-122.4119475\">MAP\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.tartinebakery.com/\">\u003cem>Tartine Bakery and Cafe\u003c/em>\u003c/a>: 600 Guerrero Street San Francisco \u003ca href=\"https://www.google.com/maps/place/Tartine+Bakery/@37.7614211,-122.4262871,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e1807365605:0x601f7a97f0ce6c6b!8m2!3d37.7614169!4d-122.4240931\">MAP\u003c/a>\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cp>\u003cstrong>Final Note: Rye Love\u003c/strong>\u003cbr>\nThrough this rye exploration, I became aware of the relationship bakers have to their sourdough starter. There is a love connection that spans the time of an intimate and meaningful relationship. The starter is a living organism involved in the birth of their products, co-creating something precious, sacred and unique.\u003c/p>\n\u003cp>When Evan Bloom was told he had 10 minutes to go inside the commissary bakery fire in the Mission and take only what he needed, the eight-year old starter was at the top of the list.\u003c/p>\n\u003cp>Michael Gassen has been using the three starters: white, rye and wheat he initiated in 1993 which form the foundation of the breads and business he shares with his wife, Mary.\u003c/p>\n\u003cp>Josey Baker proudly said: “If you want to get technical about it, rye is in all of our breads because our sourdough culture is a 100% whole grain rye, so the seed from which all of our breads are made is a whole grain rye seed. Rye is at the heart of our bakery.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>What was heartwarming to me was the bakers I spoke with all seemed to love their work. Their passion for the craft was reflected in the products as well as their practices. Most were invested in supporting education – both in the community as well as in their businesses. And this sense of nurturance and altruism extended to what they do on a daily basis – feeding people, creating a sense of family amongst their workers, and dough-nating to others in need.\u003c/p>\n\n","blocks":[],"excerpt":"After discovering six excellent bakeries making rye bread in the East Bay, I crossed the bridge to find four more in San Francisco. Not only was the bread excellent, but they were also businesses doing the right thing.","status":"publish","parent":0,"modified":1523810471,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":60,"wordCount":3239},"headData":{"title":"San Francisco Bakeries Doing the Rye Thing | KQED","description":"After discovering six excellent bakeries making rye bread in the East Bay, I crossed the bridge to find four more in San Francisco. Not only was the bread excellent, but they were also businesses doing the right thing.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"San Francisco Bakeries Doing the Rye Thing","datePublished":"2018-04-11T16:39:40.000Z","dateModified":"2018-04-15T16:41:11.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"126157 https://ww2.kqed.org/bayareabites/?p=126157","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/04/11/san-francisco-bakeries-doing-the-rye-thing/","disqusTitle":"San Francisco Bakeries Doing the Rye Thing","source":"Guides","sourceUrl":"https://www.kqed.org/bayareabites/category/guides-2","path":"/bayareabites/126157/san-francisco-bakeries-doing-the-rye-thing","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>As a born and bred Jewish New Yorker, I recently satisfied my craving for rye bread by exploring \u003ca href=\"https://www.kqed.org/bayareabites/125527/east-bay-bakeries-doing-the-rye-thing\">six East Bay bakeries\u003c/a>. But with Passover over, I decided to cross the bridge to see what kind of rye San Francisco had to offer. During this bread adventure, I found four more guide-worthy bakeries making quality loaves.\u003c/p>\n\u003cp>Having lived half my life in the Bay Area, I've developed a California conscience about knowing where my food comes from. And, in my quest for satisfying my appetite, it has become equally important to know the best business practices of companies supplying products I crave, and ultimately purchase.\u003c/p>\n\u003cp>So, in searching for rye bread, besides taste, texture, and loaf longevity; I also wanted to know about the bakeries choices regarding: source and quality of ingredients, environmentally-conscious production processes, benefits for employees and hiring practices, community involvement, and altruistic endeavors. My intention was to not only satisfy my yen but to also support local bakeries doing the right thing.\u003c/p>\n\u003cp>I was open to exploring and tasting a variety of types beyond the classic Jewish deli rye and found a range of styles originating from mostly European countries. I woke up to the fact that rye bread is not synonymous with the taste of caraway and there are cultural and environmental influences that determine flavor, density and digestibility.\u003c/p>\n\u003cp>Tartine co-owner and baker Chad Robertson shared that for the past five to seven years he has been inspired by a modern grain resurgence that has dominated the bread landscape- a movement to bring back heirloom and ancient grains. He went to Denmark where heirloom Nordic grains were being revived, specifically varieties of rye popular with Danish culture and the open-faced sandwiches known as \u003ca href=\"https://en.wikipedia.org/wiki/Sm%C3%B8rrebr%C3%B8d\">smørrebrød\u003c/a> (essentially, a Danish \u003ca href=\"https://en.wikipedia.org/wiki/Open_sandwich\">tartine\u003c/a>). He loved the idea of this culinary trend but realized the bread was hard on his digestion. He discovered that sprouting the rye alleviated these problems and this realization along with the recipe from his Danish chef friend, René’s Bolvig, became the inspiration for the Seeded Sprouted Rye available at Tartine (the recipe is called René’s Rye and is available in his book, Tartine Book No.3.)\u003c/p>\n\u003cfigure id=\"attachment_126447\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126447\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_1040-new1.jpg\" alt=\"The interiors exposed of rye breads from San Francisco bakeries.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1040-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1040-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1040-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1040-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1040-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1040-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1040-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1040-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1040-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1040-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The interiors exposed of rye breads from San Francisco bakeries. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Tasting the Rye\u003c/strong>\u003cbr>\nThe rye tasting was based on sampling the fresh bread plain and then tasting it as toast with unsalted butter. I was curious about flavor, consistency, the relationship between crust and \u003ca href=\"http://www.thefreshloaf.com/faqs/glossary\">crumb\u003c/a>, the effect of toasting the bread, and loaf longevity. After three days of storage, using \u003ca href=\"http://www.joseybakerbread.com/home\">Josey Baker’s\u003c/a> advice on \u003ca href=\"http://www.joseybakerbread.com/love-your-loaf/\">How To Love Your Loaf\u003c/a>, the breads were assessed for level of freshness and eat-ability – both plain and toasted.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Check out the Ryes sampled in San Francisco:\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_126458\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126458\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_1088-new.jpg\" alt=\"Noe Valley Bakery rye bread.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1088-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1088-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1088-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1088-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1088-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1088-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1088-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1088-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1088-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1088-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Noe Valley Bakery rye bread. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://noevalleybakery.com/\">Noe Valley Bakery\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://noevalleybakery.com/pages/what-we-make\">\u003cstrong>Rye Bread\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's In It\u003c/strong>\u003cbr>\n\u003cem>Rye Bread\u003c/em>: Organic whole dark rye flour, organic wheat flour, organic whole wheat flour, water, sea salt, caraway seeds. Price: $5.25\u003c/p>\n\u003cp>\u003cstrong>Why Buy This Rye\u003c/strong>\u003cbr>\nNoe Valley Bakery's \u003cem>Rye Bread\u003c/em> is a fairly dense sour-based rye with a thick crust, chewy crumb, and strong but not too intense caraway flavor. According to co-owner/baker Michael Gassen, the rye is styled to resemble a good German rye, satisfy his wife's and mother-in-law's cravings for rye toast with cream cheese, and please Jewish East Coast transplants who, like me, miss the real deal. The crust was a bit tough when plain but became nice and crunchy when toasted. After day three, the rye was best consumed as toast with butter.\u003c/p>\n\u003cp>I found the bread scoring on this loaf to be quite attractive and Michael said it functioned to help keep the bread's cylindrical shape. To further maintain its shape, this rye goes through a long \u003ca href=\"https://www.thespruce.com/retarding-427620\">retardation\u003c/a> (a cold process versus the warm process of fermentation), is free form, and \u003ca href=\"https://en.wikipedia.org/wiki/Proofing_(baking_technique)\">proofed\u003c/a> in a \u003ca href=\"https://www.google.com/search?q=what+is+a+couche+for+bread&rlz=1C5CHFA_enUS708US709&source=lnms&tbm=isch&sa=X&ved=0ahUKEwiHzrTCyLLaAhWBGnwKHeIWChQQ_AUICygC&biw=1279&bih=727\">couche\u003c/a> as opposed to a \u003ca href=\"https://www.google.com/search?q=what+is+a+banneton+for+bread&rlz=1C5CHFA_enUS708US709&source=lnms&tbm=isch&sa=X&ved=0ahUKEwjhqJmOybLaAhUJr1QKHWLMB8EQ_AUICygC&biw=1279&bih=727\">banneton\u003c/a>. The sourdough starter used for this bread dates back to 1983, a blend of Italian \u003ca href=\"https://en.wikipedia.org/wiki/Muscat_(grape)\">Muscat\u003c/a> grapes and organic rye flour from Giusto's.\u003c/p>\n\u003cfigure id=\"attachment_126460\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126460\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_1122-new.jpg\" alt=\"Noe Valley Bakery rye bread interior.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1122-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1122-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1122-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1122-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1122-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1122-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1122-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1122-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1122-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1122-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Noe Valley Bakery rye bread interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What They Are Doing Right\u003c/strong>\u003cbr>\nAll of Noe Valley Bakery's cake and bread flours are organic and are purchased from \u003ca href=\"http://www.kgbakerysupply.com/\">Keith Giusto Bakery Supply\u003c/a> and \u003ca href=\"https://centralmilling.com/\">Central Milling\u003c/a>.\u003c/p>\n\u003cp>Since the bakery opened, all leftovers have been donated to Mary Risley's \u003ca href=\"http://www.foodrunners.org/\">Food Runners\u003c/a> which collects and distributes food to those in need. Recently, Noe Valley Bakery has started to work with Cathrine Sneed's \u003ca href=\"https://www.gardenproject.org/\">The Garden Project\u003c/a> whose mission is to empower at risk youth by teaching them organic gardening and landscaping skills. The food they grow gets donated to local pantries and the bakery will be contributing the bread portion of that donation. Noe Valley Bakery also does demonstrations and participates in bake sales to support local public schools.\u003c/p>\n\u003cp>Environmental best practices include working with \u003ca href=\"https://www.recology.com/recology-san-francisco/\">Recology\u003c/a> to recycle and compost. The bakery is conscious of packaging waste and makes sure use compostable materials.\u003c/p>\n\u003cp>Before San Francisco mandated that \u003ca href=\"http://sfcityoption.org/hcso-compliance/employer-spending-requirement-esr/\">small business employers provide healthcare\u003c/a> for employees, Noe Valley bakery had already been offering full and part-time employees health benefits since 1994 when the bakery opened. Michael emphasized that the management cares about what is going on, pays attention, and works to fix problems related to conflict amongst employees in the bakery. He talked about how retention has become more difficult in the bakery business due to increased competition and they try to be fair with pay increases, \"When minimum wages go up – everyone’s wages go up.\"\u003c/p>\n\u003cfigure id=\"attachment_126451\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126451\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7077-new.jpg\" alt=\"Noe Valley Bakery bread display on 24th Street.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7077-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7077-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7077-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7077-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7077-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7077-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7077-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7077-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7077-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7077-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Noe Valley Bakery bread display on 24th Street. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126453\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126453\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7080-new.jpg\" alt=\"Noe Valley Bakery 24th Street interior.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7080-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7080-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7080-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7080-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7080-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7080-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7080-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7080-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7080-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7080-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Noe Valley Bakery 24th Street interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Where To Get It\u003c/strong>\u003cbr>\nRetail locations: \u003ca href=\"https://www.google.com/maps/search/Noe+Valley+Bakery/@37.7459128,-122.467453,14z\">MAP\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>4073 24th Street, San Francisco\u003c/li>\n\u003cli>28 West Portal Avenue, San Francisco\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cfigure id=\"attachment_126480\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126480\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0814-new.jpg\" alt=\"Wise Sons Deli Jewish Rye Bread.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0814-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0814-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0814-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0814-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0814-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0814-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0814-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0814-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0814-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0814-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wise Sons Deli Jewish Rye Bread. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://wisesonsdeli.com/\">Wise Sons Jewish Delicatessen\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"http://wisesonsdeli.com/about/our-food/\">\u003cstrong>Jewish Rye Bread\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's In It\u003c/strong>\u003cbr>\n\u003cem>Jewish Rye Bread\u003c/em>: Flour, yeast, sea salt, water, caraway, rye flour, natural starter. Price: $8.00\u003c/p>\n\u003cp>\u003cstrong>Why Buy This Rye\u003c/strong>\u003cbr>\nWise Sons \u003cem>Jewish Rye\u003c/em> lives up to what it was intended for...a classic sandwich bread to accompany a hefty portion of pastrami or corned beef. The crumb is spongy but not mushy, the cornmeal crust adds some texture to contrast with the soft interior, and the caraway and sour flavors seem just right. The bread uses both yeast as well as natural sourdough starter to help with the leavening and the starter provides good sour flavor. This big loaf makes great toast on day one, as well as on day three.\u003c/p>\n\u003cp>Co-founder Evan Bloom grew up in Los Angeles eating seeded Jewish corn rye from \u003ca href=\"http://beasbakery.com/\">Bea's Bakery\u003c/a>, the inspiration for Wise Sons rye. According to Evan, Bea's is a main bread supplier to many of the famous LA delis.\u003c/p>\n\u003cp>\u003cem>Evan shared a tip that you can do at home:\u003c/em>\u003cbr>\n\"One trick we do in the store is called 'double baking.' When you put a loaf of bread in a plastic bag it tends to get a little soft, so we put the bread into the oven for a few minutes at 400 degrees. That gets the whole loaf extra crunchy on the outside and then when you slice it, you have this nice contrast, and your sandwich is crusty outside and soft inside, which I think is one of the keys to a good pastrami sandwich.\"\u003c/p>\n\u003cfigure id=\"attachment_126477\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126477\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0921-use1.jpg\" alt=\"Wise Sons Deli Jewish Rye Bread interior.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0921-use1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0921-use1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0921-use1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0921-use1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0921-use1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0921-use1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0921-use1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0921-use1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0921-use1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0921-use1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wise Sons Deli Jewish Rye Bread interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What They Are Doing Right\u003c/strong>\u003cbr>\nWise Sons uses \u003ca href=\"http://giustos.com/\">Giusto's\u003c/a> peak performer unbleached wheat flour which is a medium gluten bread flour, for their rye. It is not organic. They also use \u003ca href=\"https://centralmilling.com/\">Central Milling\u003c/a> flour for the bagels they produce.\u003c/p>\n\u003cp>The ingredients used for the products are kosher but the baking facility is not. Their green practices include recycling and composting waste.\u003c/p>\n\u003cp>Wise Sons donates their leftover when they have them to \u003ca href=\"http://www.foodrunners.org/\">Food Runners\u003c/a> and does many local non-profit in-kind donations for auctions and events.\u003c/p>\n\u003cp>Full comprehensive health insurance is completely covered for all employees. They offer job skills training and teach computer skills to employees who express interest. The company promotes from within whenever possible and compensates at appropriate rates above market rate. Wise Sons also offers a 401k but not many employees have taken advantage of this benefit.\u003c/p>\n\u003cfigure id=\"attachment_126473\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-126473\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7058-new.jpg\" alt=\"Bread display inside Wise Sons Deli on 24th Street - the rye bread is on the top left.\" width=\"1000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7058-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7058-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7058-new-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7058-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7058-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7058-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7058-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7058-new-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Bread display inside Wise Sons Deli on 24th Street - the rye bread is on the top left.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126474\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126474\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7063-new.jpg\" alt=\"Outside WIse Sons Deli on 24th Street.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7063-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7063-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7063-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7063-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7063-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7063-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7063-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7063-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7063-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7063-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Outside WIse Sons Deli on 24th Street.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Where To Get It\u003c/strong>\u003cbr>\nLocations:\u003c/p>\n\u003cul>\n\u003cli>\u003cem>24th Street Deli:\u003c/em> 3150 24th Street, San Francisco \u003ca href=\"https://www.google.com/maps/place/Wise+Sons+Jewish+Delicatessen/@37.752537,-122.4175279,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e40e70998bd:0xcebdc35b2cd197a6!8m2!3d37.7525328!4d-122.4153339\">MAP\u003c/a>\u003c/li>\n\u003cli>\u003cem>Fillmore Bagel & Bakery:\u003c/em> 1520 Fillmore Street, San Francisco \u003ca href=\"https://www.google.com/maps/place/Wise+Sons+Bagel+%26+Bakery/@37.7836479,-122.4346643,17z/data=!3m1!4b1!4m5!3m4!1s0x808580b90ac02eb3:0xfb26b42f3af4831d!8m2!3d37.7836437!4d-122.4324703\">MAP\u003c/a>\u003c/li>\n\u003cli>\u003cem>Hayes Valley Bagel & Coffee:\u003c/em> 537 Octavia Street, San Francisco \u003ca href=\"https://www.google.com/maps/place/Wise+Sons+Bagel+%26+Coffee/@37.7772839,-122.4271466,17z/data=!3m1!4b1!4m5!3m4!1s0x808580a263bb8675:0x1392aff566f1c214!8m2!3d37.7772839!4d-122.4249579\">MAP\u003c/a>\u003c/li>\n\u003cli>\u003cem>Inside the Contemporary Jewish Museum:\u003c/em> 736 Mission St, San Francisco \u003ca href=\"https://www.google.com/maps/place/736+Mission+St%2C+San+Francisco%2C+CA+94103\">MAP\u003c/a>\u003c/li>\n\u003cli>\u003cem>Larkspur Bagelry:\u003c/em> 2227 Larkspur Landing Circle, Larkspur \u003ca href=\"https://www.google.com/maps/place/Wise+Sons+Larkspur+Bagelry/@37.947393,-122.5113227,17z/data=!3m1!4b1!4m5!3m4!1s0x80859a4387ce842d:0x52c5b7d13eff6188!8m2!3d37.947393!4d-122.509134\">MAP\u003c/a>\u003c/li>\n\u003cli>\u003cem>Wise Sons Tokyo:\u003c/em> Marunouchi Building B1F 2-4-1 Marunouchi Chiyoda-ku Tokyo 100-6390 Japan \u003ca href=\"https://www.google.com/maps/place/WISE+SONS+TOKYO/@35.6809891,139.7614621,17z/data=!4m8!1m2!2m1!1z44Ov44Kk44K6IOOCteODs-OCuiDjg4jjgqbjgq3jg6fjgqYgTWFydW5vdWNoaSBCdWlsZGluZyBCMUYgMi00LTEgTWFydW5vdWNoaSBDaGl5b2RhLWt1IFRva3lvIDEwMC02MzkwIEphcGFuIOadseS6rOmDveWNg-S7o-eUsOWMuuS4uOOBruWGhSAyLTQtMSDkuLjjg5Pjg6sgQjFG!3m4!1s0x60188bf9f1df2f21:0x3764b3ec6b6d6639!8m2!3d35.6809285!4d139.7635127\">MAP\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://wisesonsdeli.com/location/farmersmarket/\">Farmers' Markets\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://wisesonsdeli.com/location/retail-locations/\">Retail Outlets\u003c/a>\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cfigure id=\"attachment_126507\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126507\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0824-new.jpg\" alt=\"Josey Baker Dark Mountain Rye bread.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0824-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0824-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0824-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0824-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0824-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0824-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0824-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0824-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0824-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0824-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Josey Baker Dark Mountain Rye bread. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://www.joseybakerbread.com/\">Josey Baker Bread\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.joseybakerbread.com/bread/\">\u003cstrong>Dark Mountain Rye and Red, White & Rye\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's In It\u003c/strong>\u003cbr>\n\u003cem>Dark Mountain Rye\u003c/em>: Organic whole rye flour, sesame seeds, sunflower seeds, flax seeds, cornmeal, sourdough culture, sea salt. Price: $7.49\u003c/p>\n\u003cfigure id=\"attachment_126524\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126524\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7035-new.jpg\" alt=\"Josey Baker Dark Mountain Rye bread for sale at The Mill.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7035-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7035-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7035-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7035-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7035-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7035-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7035-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7035-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7035-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7035-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Josey Baker Dark Mountain Rye bread for sale at The Mill. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Red, White & Rye\u003c/em>: Organic whole wheat flour, organic whole rye flour, sourdough culture, sea salt. Price: $6.99\u003c/p>\n\u003cfigure id=\"attachment_126523\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126523\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7034-new.jpg\" alt=\"Josey Baker Red, White & Rye bread for sale at The Mill.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7034-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7034-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7034-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7034-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7034-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7034-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7034-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7034-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7034-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7034-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Josey Baker Red, White & Rye bread for sale at The Mill. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Josey Baker Bread also sells other breads that contain rye: \u003cem>Whole-Grain Wonder Bread\u003c/em>, \u003cem>Molasses Bread\u003c/em>, \u003cem>Sesame Seed Bread\u003c/em>, \u003cem>JBB Griddle Cake Mix\u003c/em>, and \u003cem>100% Stone Ground Whole Rye Flour\u003c/em> (and technically Josey said all the breads have an element of rye in them since a rye sourdough starter is used for all breads)\u003c/p>\n\u003cp>\u003cstrong>Why Buy This Rye\u003c/strong>\u003cbr>\n\u003cem>Dark Mountain Rye\u003c/em>\u003cbr>\nJosey's Dark Mountain Rye is savory and seedy (in a good way). It's a hearty, brawny bread that would be good for survival outings in the woods since it packs some serious loaf longevity. By day three, the rye was still soft enough to eat plain but tasted best toasted with butter. This high fiber, dense bread, is pure rye with no wheat added. The organic rye flour is freshly milled at The Mill and is also available for purchase. Only rye sourdough starter is used to bake all the breads, commercial yeast is not included.\u003c/p>\n\u003cp>Josey said he was never attracted to Jewish deli-style rye which he called, \"white bread with a token of rye and an overpowering amount of caraway.\" He was inspired by Scandinavian-style ryes like \u003ca href=\"https://www.facebook.com/annasrye/\">Anna's Daughters' Rye\u003c/a>, \u003ca href=\"http://kantinesf.com/buy-our-rye-bread/\">Kantine Sprouted Rye\u003c/a>, as well as Tartine's Danish Seeded Sprouted Rye (featured in this guide).\u003c/p>\n\u003cfigure id=\"attachment_126514\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126514\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0883-use1.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0883-use1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0883-use1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0883-use1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0883-use1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0883-use1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0883-use1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0883-use1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0883-use1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0883-use1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0883-use1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Josey Baker's Dark Mountain Rye bread. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126515\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126515\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0895-new.jpg\" alt=\"Josey Baker Dark Mountain Rye bread interior.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0895-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0895-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0895-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0895-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0895-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0895-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0895-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0895-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0895-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0895-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Josey Baker's Dark Mountain Rye bread interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Red, White & Rye\u003c/em>\u003cbr>\nThis hearth (round) loaf is cakey, spongy and has a unique sweet flavor that tastes amazing! When asked about this specific flavor Josey replied, \"That’s actually just a naturally occurring flavor of the red wheat that we use, and it pops like that because of the fresh Milling!!\"\u003c/p>\n\u003cp>As toast, the moist crumb remains but the crust is crispier and adds a nice textural contrast. By day three, the bread is not as spongy but is still great \u003ca href=\"http://www.businessinsider.com/we-tried-the-fancy-4-toast-san-francisco-is-going-crazy-for-2015-6\">$4 toast\u003c/a>.\u003c/p>\n\u003cp>This bread uses the same dough as the Whole-Grain Wonder Bread but the Wonder Bread is baked in a pan. These breads are mostly wheat—a blend of red and white wheat and some rye as well.\u003c/p>\n\u003cfigure id=\"attachment_126509\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126509\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0841-new.jpg\" alt=\"Josey Baker Red, White & Rye bread.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0841-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0841-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0841-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0841-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0841-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0841-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0841-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0841-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0841-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0841-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Josey Baker Red, White & Rye bread. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126520\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126520\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0963-new.jpg\" alt=\"Josey Baker Red, White & Rye bread interior.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0963-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0963-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0963-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0963-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0963-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0963-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0963-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0963-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0963-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0963-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Josey Baker Red, White & Rye bread interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What They Are Doing Right\u003c/strong>\u003cbr>\nJosey Baker Bread uses all organic flour and grains. The whole grain flours are milled at The Mill and the sifted flour is from \u003ca href=\"http://www.kgbakerysupply.com/\">Keith Giusto Bakery Supply\u003c/a>. \u003ca href=\"https://centralmilling.com/\">Central Milling\u003c/a> in Petaluma is the source of whole grain rye and wheat is grown in California by \u003ca href=\"https://www.communitygrains.com/our-farms/\">Fritz Durst\u003c/a> and \u003ca href=\"https://www.communitygrains.com/\">Community Grains\u003c/a> serves as the matchmaker between JBB and Fritz.\u003c/p>\n\u003cp>Like Wise Sons and Noe Valley Bakery, Josey Baker Breads donates leftover products to \u003ca href=\"http://www.foodrunners.org/\">Food Runners\u003c/a>. JBB also donates a couple of pizza parties a month and participates in auctions and raffles.\u003c/p>\n\u003cp>Josey used to be an educator so he is inclined to be supportive to local schools. JBB plans to take on high school interns this summer to give them experience working in a bakery. They have classes several times a week at The Mill and a formal apprenticeship program.\u003c/p>\n\u003cp>The bakery is green-friendly. Bags are recyclable and for wholesale deliveries large trays are used instead of bags. Sourcing organic ingredients contributes to having environmentally conscious practices. And since they deal mostly with flour and water, natural cleaning products are used.\u003c/p>\n\u003cp>When discussing employer practices Josey said, \"I am proud of our culture and business.\" JBB provides employees with flexible work schedules, pays 100% healthcare, includes dental and vision for a minimal fee, has a partnership with a yoga studio so employees pay $5 for yoga classes, feeds employees meals during shifts, and has competitive salaries that start above minimum wage. He differentiated his company practices from traditional kitchen culture which he defines as \"militaristic, hierarchical, misogynist bullshit.\" The majority of people on his management team are women and they prioritize to keep shifts at 7-8 hours.\u003c/p>\n\u003cfigure id=\"attachment_126525\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126525\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7037-new.jpg\" alt=\"The Mill open kitchen and baking area behind the payment counter.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7037-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7037-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7037-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7037-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7037-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7037-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7037-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7037-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7037-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7037-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Mill open kitchen and baking area behind the payment counter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126575\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126575\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7043-new1.jpg\" alt=\"The Mill open kitchen baking area.\" width=\"1920\" height=\"896\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7043-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7043-new1-160x75.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7043-new1-800x373.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7043-new1-768x358.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7043-new1-1020x476.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7043-new1-1180x551.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7043-new1-960x448.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7043-new1-240x112.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7043-new1-375x175.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7043-new1-520x243.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Mill open kitchen baking area. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126522\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-126522\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7032-new.jpg\" alt=\"Josey Baker bread for sale at The Mill.\" width=\"1000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7032-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7032-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7032-new-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7032-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7032-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7032-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7032-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7032-new-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Josey Baker bread for sale at The Mill. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Where To Get It\u003c/strong>\u003cbr>\nLocations:\u003c/p>\n\u003cul>\n\u003cli>\u003cem>\u003ca href=\"http://www.themillsf.com/\">The Mill\u003c/a>:\u003c/em> 736 Divisadero Street, San Francisco \u003ca href=\"https://www.google.com/maps/place/The+Mill/@37.7764702,-122.4400264,17z/data=!3m1!4b1!4m5!3m4!1s0x808580b02db73457:0x185a61a92a363ce8!8m2!3d37.776466!4d-122.4378324\">MAP\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.joseybakerbread.com/where/\">Restaurants, Bars and Markets\u003c/a>\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cfigure id=\"attachment_126560\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126560\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0856-new.jpg\" alt=\"Tartine's Danish Style Rye.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0856-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0856-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0856-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0856-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0856-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0856-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0856-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0856-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0856-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0856-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tartine's Danish Style Sprouted Rye. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.tartinemanufactory.com/\">Tartine Manufactory\u003c/a> / \u003ca href=\"http://www.tartinebakery.com/\">Tartine Bakery & Cafe\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"http://www.tartinebakery.com/bread/\">\u003cstrong>Danish Style Seeded Sprouted Rye\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's In It\u003c/strong>\u003cbr>\n\u003cem>Danish Style Seeded Sprouted Rye\u003c/em>: High-extraction organic spelt flour, organic whole-grain dark rye flour, buttermilk, dark beer, dark malt syrup, water, leaven, fine sea salt, organic sprouted rye berries, sunflower seeds, whole brown flaxseeds, coarsely ground brown flaxseeds, unhulled brown sesame seeds, pumpkin seeds. Price: $13.00\u003c/p>\n\u003cp>\u003cstrong>Why Buy This Rye\u003c/strong>\u003cbr>\nTartine's \u003cem>Danish Style Seeded Sprouted Rye\u003c/em> is dense, sweet and nutty. It is great plain as thinly sliced bread but even better as warm toast spread with melted sweet butter. This sprouted rye tastes healthy and did not bother my stomach. By day three, the plain version was a bit drier but as toast it was still delicious.\u003c/p>\n\u003cfigure id=\"attachment_126558\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126558\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0848-new.jpg\" alt=\"Tartine's Danish Style Rye.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0848-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0848-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0848-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0848-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0848-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0848-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0848-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0848-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0848-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0848-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tartine's Danish Style Rye. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126562\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126562\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0989-new.jpg\" alt=\"Tartine's Danish Style Rye interior.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0989-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0989-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0989-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0989-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0989-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0989-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0989-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0989-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0989-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0989-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tartine's Danish Style Rye interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What They Are Doing Right\u003c/strong>\u003cbr>\nAccording to co-owner/baker Chad Robertson, all the ingredients at Tartine are organic. The bakery is in partnership with a mill and a farming collective. Two mills work closely together in Washington and Oregon - \u003ca href=\"https://www.camascountrymill.com/\">Camas\u003c/a> is in Oregon, they are farmer millers and grow a lot of grains for Tartine, mill it fresh and ship it every two weeks. \u003ca href=\"http://www.cairnspring.com/\">Cairnspring Mills\u003c/a> in Skagit Valley Washington is one of the richest grain-growing regions in the world with amazing soil. Tartine is building a similar network on the East Coast where they will be expanding next year.\u003c/p>\n\u003cp>Breads are not certified kosher but they may seek out certification at some point.\u003c/p>\n\u003cp>Tartine does not typically have a lot of leftovers but when they do they donate goods to shelters that distribute food. The bakery is supportive to schools, \u003ca href=\"https://edibleschoolyard.org/\">The Edible Schoolyard Project\u003c/a>, and other local community charity organizations. Tartine also provides bakery and pastry donations, gift certificates, and school tours to demonstrate the baking process in action.\u003c/p>\n\u003cp>Regarding environmental-friendly practices, Chad explains that the city of San Francisco provides business incentives to separate out recycled and compostable materials as well as increase the use of compostable products. All of Tartine's to-go containers are compostable.\u003c/p>\n\u003cp>In San Francisco, it is the law to provide healthcare to small business employees and Tartine has been offering the basic requirements: healthcare, paid sick leave, and maternity leave for quite some time. Chad claims they had been providing competitive salaries and were already paying above minimum wage when rates increased.\u003c/p>\n\u003cp>The program that Chad was most excited to talk about was the exchange program with South Korea and Japan. Tartine just opened up in Seoul and they are opening up in Tokyo later this year. They have an exchange program in place where Japanese and Korean bakers come to California to learn from the team in the United States and then bakers from the California team travel to Tokyo or Seoul to collaborate with the teams in Asia.\u003c/p>\n\u003cp>Chad said, \"For me that is something I really love. I have been doing that for a decade and I really wanted to make that opportunity available to my staff. It helps you grow – it helps anyone grow. The more you can travel and see different parts of the world, and the ways that people work, and the things that people make, along with different styles of doing things, it makes life much richer.\"\u003c/p>\n\u003cp>Chad also shared that the Asian teams are being creative, incorporating culturally specific Korean and Japanese ingredients into the Tartine breads they bake. And like the Scandinavian influence we are appreciating via the Seeded Sprouted Rye, Tartine plans to introduce the Bay Area to new breads influenced by the tastes and flavors of Korea and Japan.\u003c/p>\n\u003cfigure id=\"attachment_126563\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126563\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7592-new.jpg\" alt=\"Tartine's Danish Style Rye on display along with other breads at the Manufactory.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7592-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7592-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7592-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7592-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7592-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7592-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7592-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7592-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7592-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7592-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tartine's Danish Style Rye on display along with other breads at the Manufactory. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126564\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126564\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7594-new.jpg\" alt=\"Tartine's bread and pastries on display at the Manufactory.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7594-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7594-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7594-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7594-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7594-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7594-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7594-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7594-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7594-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7594-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tartine's bread and pastries on display at the Manufactory. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Where To Get It\u003c/strong>\u003cbr>\nLocations:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.tartinemanufactory.com/\">\u003cem>Tartine Manufactory\u003c/em>\u003c/a>: 595 Alabama Street, San Francisco \u003ca href=\"https://www.google.com/maps/place/Tartine+Manufactory/@37.7618501,-122.4141415,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e308f2ed1bb:0x88d7d35712aa2ba3!8m2!3d37.7618459!4d-122.4119475\">MAP\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.tartinebakery.com/\">\u003cem>Tartine Bakery and Cafe\u003c/em>\u003c/a>: 600 Guerrero Street San Francisco \u003ca href=\"https://www.google.com/maps/place/Tartine+Bakery/@37.7614211,-122.4262871,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e1807365605:0x601f7a97f0ce6c6b!8m2!3d37.7614169!4d-122.4240931\">MAP\u003c/a>\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cp>\u003cstrong>Final Note: Rye Love\u003c/strong>\u003cbr>\nThrough this rye exploration, I became aware of the relationship bakers have to their sourdough starter. There is a love connection that spans the time of an intimate and meaningful relationship. The starter is a living organism involved in the birth of their products, co-creating something precious, sacred and unique.\u003c/p>\n\u003cp>When Evan Bloom was told he had 10 minutes to go inside the commissary bakery fire in the Mission and take only what he needed, the eight-year old starter was at the top of the list.\u003c/p>\n\u003cp>Michael Gassen has been using the three starters: white, rye and wheat he initiated in 1993 which form the foundation of the breads and business he shares with his wife, Mary.\u003c/p>\n\u003cp>Josey Baker proudly said: “If you want to get technical about it, rye is in all of our breads because our sourdough culture is a 100% whole grain rye, so the seed from which all of our breads are made is a whole grain rye seed. Rye is at the heart of our bakery.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>What was heartwarming to me was the bakers I spoke with all seemed to love their work. Their passion for the craft was reflected in the products as well as their practices. Most were invested in supporting education – both in the community as well as in their businesses. And this sense of nurturance and altruism extended to what they do on a daily basis – feeding people, creating a sense of family amongst their workers, and dough-nating to others in need.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/126157/san-francisco-bakeries-doing-the-rye-thing","authors":["5014"],"categories":["bayareabites_109","bayareabites_11028","bayareabites_10028","bayareabites_4084","bayareabites_13746","bayareabites_1875","bayareabites_1807","bayareabites_10","bayareabites_90","bayareabites_358","bayareabites_1873"],"tags":["bayareabites_13421","bayareabites_3148","bayareabites_12360","bayareabites_16076","bayareabites_3147","bayareabites_12122","bayareabites_14923"],"featImg":"bayareabites_126440","label":"source_bayareabites_126157"},"bayareabites_111675":{"type":"posts","id":"bayareabites_111675","meta":{"index":"posts_1591205157","site":"bayareabites","id":"111675","score":null,"sort":[1472072281000]},"guestAuthors":[],"slug":"bread-grains-the-last-frontier-in-the-locavore-movement","title":"Bread Grains: The Last Frontier In The Locavore Movement","publishDate":1472072281,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Nestled among rolling hills and grazing cows, Elmore Mountain Bread in central Vermont is quintessentially pastoral. The setting is apropos, given the owners' recent decision to start grinding their own flour by stone — a veritable step back in time.\u003c/p>\n\u003cp>Blair Marvin, who co-owns the bakery and mill with her husband, Andrew Heyn, says the motivation to build the mill came from a fellow baker in North Carolina, who sent them a surprise shipment of his own freshly milled flour about four years ago. Typically, flour has an almost dusty odor, but this flour smelled earthy, Marvin recalls. \"We were like, 'whoa, whoa, whoa!'\"\u003c/p>\n\u003cp>The couple had been thinking a lot about what they were putting into their bread. They'd recently had a baby — Phineas — whose foray into solids involved a diet heavy in baguettes. The flour they were using was organic but industrially produced. That shipment made them realize, says Marvin, \"that we could control every step of the process\" and create a loaf that tasted as good as the flour they were smelling.\u003c/p>\n\u003cp>In building their own mill, the couple joined a growing movement among bakers, chefs and pasta makers to go back to using grains pulverized the old-fashioned way. Wheat ground through a stone mill not only tastes better, argue these converts, it's also more nutritious than conventionally milled flours. What's more, small-scale millers tend to buy grains from farmers in the area, which supports the locavore movement.\u003c/p>\n\u003cp>\"The milling revolution,\" Marvin says, \"is happening right now.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The stone mill at Elmore Mountain Bread, which is housed in a garage just off the bakery, is as tall as the ceiling and contains a giant funnel. The grain, fed through this funnel, spills onto two 700-pound, circular granite stones, which grind anything atop it into flour.\u003c/p>\n\u003cp>Stone milling this way crushes and combines the wheatberry's exterior bran, starchy endosperm and oily germ — the grain's nutritional powerhouse — to create flour rich in fiber and omega 3s. But the presence of germ also means that the resulting flour will perish within weeks.\u003c/p>\n\u003cfigure id=\"attachment_111677\" class=\"wp-caption aligncenter\" style=\"max-width: 1080px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/bakery-153_enl-d1fd03df5f0bb3891972b90e6ab79e499b609384.jpg\" alt=\"Elmore Mountain Bread has a custom-built stone mill.\" width=\"1080\" height=\"719\" class=\"size-full wp-image-111677\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/bakery-153_enl-d1fd03df5f0bb3891972b90e6ab79e499b609384.jpg 1080w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/bakery-153_enl-d1fd03df5f0bb3891972b90e6ab79e499b609384-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/bakery-153_enl-d1fd03df5f0bb3891972b90e6ab79e499b609384-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/bakery-153_enl-d1fd03df5f0bb3891972b90e6ab79e499b609384-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/bakery-153_enl-d1fd03df5f0bb3891972b90e6ab79e499b609384-960x639.jpg 960w\" sizes=\"(max-width: 1080px) 100vw, 1080px\">\u003cfigcaption class=\"wp-caption-text\">Elmore Mountain Bread has a custom-built stone mill. \u003ccite>(Monica Jane Frisell/Courtesy of Elmore Mountain Bread)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Humans have milled with stones for millennia. But in the late 1880s, roller mills began to replace that older technology. Those industrial mills contained enormous spinning cylinders that sheared away the bran and germ, leaving only the endosperm — aka white flour.\u003c/p>\n\u003cp>White roller-milled flour was nonperishable, easy to use, and meshed with consumers' growing preference for lily white, \"pure\" foods, says \u003ca href=\"http://thebreadlab.wsu.edu/dr-stephen-s-jones-director/\">Stephen Jones,\u003c/a> director of the Bread Lab at Washington State University. Roller milling gradually centralized and homogenized the flour production process.\u003c/p>\n\u003cp>It also promoted the growth of ever larger wheat farms, which wiped out the smaller guys. But those farmers are staging a slow comeback.\u003c/p>\n\u003cp>Jones has been working with hundreds of farmers from Alaska to southern California to breed and grow different varieties of wheat. \"You can't just use any wheat,\" Jones says. \"You have to find the right variety.\"\u003c/p>\n\u003cp>When a variety succeeds, the wheat is brought into a lab, where professional bakers try working with the product. Some wheat varieties end up being good for pizza dough or tortillas, while others are better suited for bread, Jones says. Other strains never make it past the testing stage.\u003c/p>\n\u003cp>Back in Vermont, Marvin found a local farmer who was growing a variety of wheat known as Redeemer. She bought his entire harvest, or about 12 tons of grain, to get started.\u003c/p>\n\u003cp>But worried that their new approach would alienate loyal customers, Marvin and Heyn decided to attach their mill to a sifter that could extract bran. Bread milled this way still contains the nutrient-rich germ and a bit more bran than white flour, but retains a more familiar taste and texture.\u003c/p>\n\u003cp>But this approach is controversial in the grain world. \"Some of these millers are recreating white flour by a different name,\" argues Jones, who sees a return to whole grain bread and pasta as the logical end product of stone-ground milling.\u003c/p>\n\u003cp>Nutritionally speaking, breads made with whole wheat flour are undoubtedly healthier than those made with white flour. But things get muddy when comparing, say, a loaf made at Elmore Mountain Bread versus a whole wheat loaf made from roller-milled flour that you might buy at the supermarket.\u003c/p>\n\u003cp>That \"whole wheat\" label at the supermarket can be misleading, because roller-milled whole wheat flour is typically made by first separating the endosperm, bran, and germ and then adding them all back together. According to Food and Drug Administration guidelines, flour can be called \"whole grain\" if only 51 percent of all those components are added back in. By contrast, the sifted flour at Elmore contains more than half the bran and all the germ. It's not clear how much bran and germ commercial bread producers are adding back in (it could be 51 percent, 100 percent, or somewhere in between), but it could be less than those components in flour milled at Elmore.\u003c/p>\n\u003cfigure id=\"attachment_111678\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/bread2_enl-7757a2672dbcd3faad3a087688b3f8a66eee9199.jpg\" alt=\"Blair Marvin working with the head baker at Elmore Mountain Bread.\" width=\"1500\" height=\"2000\" class=\"size-full wp-image-111678\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/bread2_enl-7757a2672dbcd3faad3a087688b3f8a66eee9199.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/bread2_enl-7757a2672dbcd3faad3a087688b3f8a66eee9199-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/bread2_enl-7757a2672dbcd3faad3a087688b3f8a66eee9199-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/bread2_enl-7757a2672dbcd3faad3a087688b3f8a66eee9199-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/bread2_enl-7757a2672dbcd3faad3a087688b3f8a66eee9199-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/bread2_enl-7757a2672dbcd3faad3a087688b3f8a66eee9199-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/bread2_enl-7757a2672dbcd3faad3a087688b3f8a66eee9199-960x1280.jpg 960w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Blair Marvin working with the head baker at Elmore Mountain Bread. \u003ccite>(Sujata Gupta for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Moreover, the roller mill's separation step destroys many of the vitamins in the wheat layers, which remain better protected in the stone milling process.\u003c/p>\n\u003cp>What's needed is a way to compare the nutritional composition of flours across the spectrum, says Josey Baker, owner of The Mill in San Francisco. \"I want nutritional analyses of bread made with white flour, with sifted flour, with whole grain flour, with fresh whole grain flour.\"\u003c/p>\n\u003cp>\u003cstrong> \u003c/strong>No matter how a baker with a mill sources their wheatberries and makes flour, making bread remains the hardest step.\u003c/p>\n\u003cp>Baker says his early attempts at using freshly milled flour weren't very successful. \"We had customers say, 'What happened to your bread?'\"\u003c/p>\n\u003cp>That's because milling in-house means that a baker must decide everything from how finely to grind the flour to how much water to add for the right consistency. Recipes must be tweaked from season to season to accommodate for different varieties of wheat.\u003c/p>\n\u003cp>Through a lot of trial and error, Baker says he finally re-learned how to bake a loaf with great flavor and texture.\u003c/p>\n\u003cp>Ironically, Marvin says she only realized the new setup was working after receiving a call from a disgruntled customer, who claimed the Country French bread was \"too wheaty.\"\u003c/p>\n\u003cp>That the customer was complaining about the bread's central ingredient, Marvin says, \"was a backhanded compliment.\" Sure enough, the gentleman came around to his new, wheatier loaf and remains a loyal customer. Other customers followed suit.\u003c/p>\n\u003cp>So, too, did bakers, who regularly frequent little Elmore to check out the mill for themselves. And then there's Phineas, today a 5-year-old bread connoisseur who can distinguish among all those varieties of bread even if he's still partial to the baguette.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Marvin says the milling experiment gives her hope that kids will grow up knowing that bread can be wholesome and tasty, that it's more than \"something that can be squished into a tiny ball and sit on the counter for months.\"\u003c/p>\n\u003chr>\n\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \n\n","blocks":[],"excerpt":"Modern bakeries rely on industrial mills for their flour. But a small and growing number of bakers, chefs and pasta makers are making their own flour with the age-old method of stone milling.","status":"publish","parent":0,"modified":1472072281,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":29,"wordCount":1214},"headData":{"title":"Bread Grains: The Last Frontier In The Locavore Movement | KQED","description":"Modern bakeries rely on industrial mills for their flour. But a small and growing number of bakers, chefs and pasta makers are making their own flour with the age-old method of stone milling.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Bread Grains: The Last Frontier In The Locavore Movement","datePublished":"2016-08-24T20:58:01.000Z","dateModified":"2016-08-24T20:58:01.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"111675 http://ww2.kqed.org/bayareabites/?p=111675","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/08/24/bread-grains-the-last-frontier-in-the-locavore-movement/","disqusTitle":"Bread Grains: The Last Frontier In The Locavore Movement","nprImageCredit":"Blair Marvin","nprByline":"Sujata Gupta, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprImageAgency":"Courtesy of Elmore Mountain Bread","nprStoryId":"490120509","nprApiLink":"http://api.npr.org/query?id=490120509&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/08/24/490120509/bread-grains-the-last-frontier-in-the-locavore-movement?ft=nprml&f=490120509","nprRetrievedStory":"1","nprPubDate":"Wed, 24 Aug 2016 12:19:00 -0400","nprStoryDate":"Wed, 24 Aug 2016 12:19:22 -0400","nprLastModifiedDate":"Wed, 24 Aug 2016 12:19:22 -0400","path":"/bayareabites/111675/bread-grains-the-last-frontier-in-the-locavore-movement","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Nestled among rolling hills and grazing cows, Elmore Mountain Bread in central Vermont is quintessentially pastoral. The setting is apropos, given the owners' recent decision to start grinding their own flour by stone — a veritable step back in time.\u003c/p>\n\u003cp>Blair Marvin, who co-owns the bakery and mill with her husband, Andrew Heyn, says the motivation to build the mill came from a fellow baker in North Carolina, who sent them a surprise shipment of his own freshly milled flour about four years ago. Typically, flour has an almost dusty odor, but this flour smelled earthy, Marvin recalls. \"We were like, 'whoa, whoa, whoa!'\"\u003c/p>\n\u003cp>The couple had been thinking a lot about what they were putting into their bread. They'd recently had a baby — Phineas — whose foray into solids involved a diet heavy in baguettes. The flour they were using was organic but industrially produced. That shipment made them realize, says Marvin, \"that we could control every step of the process\" and create a loaf that tasted as good as the flour they were smelling.\u003c/p>\n\u003cp>In building their own mill, the couple joined a growing movement among bakers, chefs and pasta makers to go back to using grains pulverized the old-fashioned way. Wheat ground through a stone mill not only tastes better, argue these converts, it's also more nutritious than conventionally milled flours. What's more, small-scale millers tend to buy grains from farmers in the area, which supports the locavore movement.\u003c/p>\n\u003cp>\"The milling revolution,\" Marvin says, \"is happening right now.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The stone mill at Elmore Mountain Bread, which is housed in a garage just off the bakery, is as tall as the ceiling and contains a giant funnel. The grain, fed through this funnel, spills onto two 700-pound, circular granite stones, which grind anything atop it into flour.\u003c/p>\n\u003cp>Stone milling this way crushes and combines the wheatberry's exterior bran, starchy endosperm and oily germ — the grain's nutritional powerhouse — to create flour rich in fiber and omega 3s. But the presence of germ also means that the resulting flour will perish within weeks.\u003c/p>\n\u003cfigure id=\"attachment_111677\" class=\"wp-caption aligncenter\" style=\"max-width: 1080px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/bakery-153_enl-d1fd03df5f0bb3891972b90e6ab79e499b609384.jpg\" alt=\"Elmore Mountain Bread has a custom-built stone mill.\" width=\"1080\" height=\"719\" class=\"size-full wp-image-111677\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/bakery-153_enl-d1fd03df5f0bb3891972b90e6ab79e499b609384.jpg 1080w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/bakery-153_enl-d1fd03df5f0bb3891972b90e6ab79e499b609384-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/bakery-153_enl-d1fd03df5f0bb3891972b90e6ab79e499b609384-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/bakery-153_enl-d1fd03df5f0bb3891972b90e6ab79e499b609384-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/bakery-153_enl-d1fd03df5f0bb3891972b90e6ab79e499b609384-960x639.jpg 960w\" sizes=\"(max-width: 1080px) 100vw, 1080px\">\u003cfigcaption class=\"wp-caption-text\">Elmore Mountain Bread has a custom-built stone mill. \u003ccite>(Monica Jane Frisell/Courtesy of Elmore Mountain Bread)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Humans have milled with stones for millennia. But in the late 1880s, roller mills began to replace that older technology. Those industrial mills contained enormous spinning cylinders that sheared away the bran and germ, leaving only the endosperm — aka white flour.\u003c/p>\n\u003cp>White roller-milled flour was nonperishable, easy to use, and meshed with consumers' growing preference for lily white, \"pure\" foods, says \u003ca href=\"http://thebreadlab.wsu.edu/dr-stephen-s-jones-director/\">Stephen Jones,\u003c/a> director of the Bread Lab at Washington State University. Roller milling gradually centralized and homogenized the flour production process.\u003c/p>\n\u003cp>It also promoted the growth of ever larger wheat farms, which wiped out the smaller guys. But those farmers are staging a slow comeback.\u003c/p>\n\u003cp>Jones has been working with hundreds of farmers from Alaska to southern California to breed and grow different varieties of wheat. \"You can't just use any wheat,\" Jones says. \"You have to find the right variety.\"\u003c/p>\n\u003cp>When a variety succeeds, the wheat is brought into a lab, where professional bakers try working with the product. Some wheat varieties end up being good for pizza dough or tortillas, while others are better suited for bread, Jones says. Other strains never make it past the testing stage.\u003c/p>\n\u003cp>Back in Vermont, Marvin found a local farmer who was growing a variety of wheat known as Redeemer. She bought his entire harvest, or about 12 tons of grain, to get started.\u003c/p>\n\u003cp>But worried that their new approach would alienate loyal customers, Marvin and Heyn decided to attach their mill to a sifter that could extract bran. Bread milled this way still contains the nutrient-rich germ and a bit more bran than white flour, but retains a more familiar taste and texture.\u003c/p>\n\u003cp>But this approach is controversial in the grain world. \"Some of these millers are recreating white flour by a different name,\" argues Jones, who sees a return to whole grain bread and pasta as the logical end product of stone-ground milling.\u003c/p>\n\u003cp>Nutritionally speaking, breads made with whole wheat flour are undoubtedly healthier than those made with white flour. But things get muddy when comparing, say, a loaf made at Elmore Mountain Bread versus a whole wheat loaf made from roller-milled flour that you might buy at the supermarket.\u003c/p>\n\u003cp>That \"whole wheat\" label at the supermarket can be misleading, because roller-milled whole wheat flour is typically made by first separating the endosperm, bran, and germ and then adding them all back together. According to Food and Drug Administration guidelines, flour can be called \"whole grain\" if only 51 percent of all those components are added back in. By contrast, the sifted flour at Elmore contains more than half the bran and all the germ. It's not clear how much bran and germ commercial bread producers are adding back in (it could be 51 percent, 100 percent, or somewhere in between), but it could be less than those components in flour milled at Elmore.\u003c/p>\n\u003cfigure id=\"attachment_111678\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/bread2_enl-7757a2672dbcd3faad3a087688b3f8a66eee9199.jpg\" alt=\"Blair Marvin working with the head baker at Elmore Mountain Bread.\" width=\"1500\" height=\"2000\" class=\"size-full wp-image-111678\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/bread2_enl-7757a2672dbcd3faad3a087688b3f8a66eee9199.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/bread2_enl-7757a2672dbcd3faad3a087688b3f8a66eee9199-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/bread2_enl-7757a2672dbcd3faad3a087688b3f8a66eee9199-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/bread2_enl-7757a2672dbcd3faad3a087688b3f8a66eee9199-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/bread2_enl-7757a2672dbcd3faad3a087688b3f8a66eee9199-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/bread2_enl-7757a2672dbcd3faad3a087688b3f8a66eee9199-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/bread2_enl-7757a2672dbcd3faad3a087688b3f8a66eee9199-960x1280.jpg 960w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Blair Marvin working with the head baker at Elmore Mountain Bread. \u003ccite>(Sujata Gupta for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Moreover, the roller mill's separation step destroys many of the vitamins in the wheat layers, which remain better protected in the stone milling process.\u003c/p>\n\u003cp>What's needed is a way to compare the nutritional composition of flours across the spectrum, says Josey Baker, owner of The Mill in San Francisco. \"I want nutritional analyses of bread made with white flour, with sifted flour, with whole grain flour, with fresh whole grain flour.\"\u003c/p>\n\u003cp>\u003cstrong> \u003c/strong>No matter how a baker with a mill sources their wheatberries and makes flour, making bread remains the hardest step.\u003c/p>\n\u003cp>Baker says his early attempts at using freshly milled flour weren't very successful. \"We had customers say, 'What happened to your bread?'\"\u003c/p>\n\u003cp>That's because milling in-house means that a baker must decide everything from how finely to grind the flour to how much water to add for the right consistency. Recipes must be tweaked from season to season to accommodate for different varieties of wheat.\u003c/p>\n\u003cp>Through a lot of trial and error, Baker says he finally re-learned how to bake a loaf with great flavor and texture.\u003c/p>\n\u003cp>Ironically, Marvin says she only realized the new setup was working after receiving a call from a disgruntled customer, who claimed the Country French bread was \"too wheaty.\"\u003c/p>\n\u003cp>That the customer was complaining about the bread's central ingredient, Marvin says, \"was a backhanded compliment.\" Sure enough, the gentleman came around to his new, wheatier loaf and remains a loyal customer. Other customers followed suit.\u003c/p>\n\u003cp>So, too, did bakers, who regularly frequent little Elmore to check out the mill for themselves. And then there's Phineas, today a 5-year-old bread connoisseur who can distinguish among all those varieties of bread even if he's still partial to the baguette.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Marvin says the milling experiment gives her hope that kids will grow up knowing that bread can be wholesome and tasty, that it's more than \"something that can be squished into a tiny ball and sit on the counter for months.\"\u003c/p>\n\u003chr>\n\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/111675/bread-grains-the-last-frontier-in-the-locavore-movement","authors":["byline_bayareabites_111675"],"categories":["bayareabites_1516","bayareabites_1245","bayareabites_60"],"tags":["bayareabites_59","bayareabites_12232","bayareabites_13421","bayareabites_15577","bayareabites_245"],"featImg":"bayareabites_111676","label":"bayareabites"},"bayareabites_82723":{"type":"posts","id":"bayareabites_82723","meta":{"index":"posts_1591205157","site":"bayareabites","id":"82723","score":null,"sort":[1401914981000]},"guestAuthors":[],"slug":"josey-baker-bread-baking-for-bros-with-gluten-free-adventure-bread-recipe","title":"Josey Baker Bread: Baking for Bros, with Gluten-Free Adventure Bread Recipe","publishDate":1401914981,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread-book-700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread-book-700.jpg\" alt=\"Josey Baker Bread\" width=\"700\" height=\"881\" class=\"aligncenter size-full wp-image-82825\">\u003c/a>\u003c/p>\n\u003cp>Dude! You know what's totally cool? Baking bread. No, for real, man, it's awesome, and you can't, like, mess it up. Sure, you'll need to be around the house for a couple of days to tend it, and you should probably make a sourdough starter first, and yes, you'll probably need to go to Rainbow for rice and spelt and kamut flours, and maybe to Williams-Sonoma for a \u003ca href=\"http://www.williams-sonoma.com/products/round-banneton-bread-basket/\">banneton\u003c/a>. And if you get really into it, start grinding that flour yourself so it's super fresh, and yeah, you should try to get local grains too because supporting your local farmers is rad. \u003c/p>\n\u003cp>If local baker Chad Robertson's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811870413/kqedorg-20\">Tartine Bread\u003c/a> and \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1452114307/kqedorg-20\">Tartine Book No. 3\u003c/a> are for dedicated, spreadsheeting bread geeks, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1452113688/kqedorg-20\">Josey Baker Bread\u003c/a>, recently published by Chronicle Books, is bread for bros.\u003c/p>\n\u003cfigure id=\"attachment_82827\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread-Josey700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread-Josey700.jpg\" alt=\"Josey Baker with bread. Photo: Erin Kunkel\" width=\"700\" height=\"1050\" class=\"size-full wp-image-82827\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Josey Baker with bread. Photo: Erin Kunkel\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://joseybakerbread.wordpress.com/\">Josey Baker\u003c/a>, who currently bakes at \u003ca href=\"http://themillsf.com/\">The Mill\u003c/a> in San Francisco and is the man responsible for their famous/infamous \u003ca href=\"http://www.ediblesanfrancisco.com/4-dollar-toast/\">$4 toast\u003c/a>--is a passionate self-taught baker, who learned first from books and YouTube videos, then by showing up and baking elbow to elbow with other dedicated solo operators like Dave Miller of \u003ca href=\"http://www.millersbakehouse.com\">Miller's Bakehouse\u003c/a> in Chico. In his book, he assumes his readers are novice bakers, too, excited but clueless, and so his recipes are laid out like lessons, starting with a (mostly) simple, yeast-based pan loaf and building, stage by stage, to hand-shaped sourdough hearth loaves. Once the reader has mastered the basic sourdough loaf, Baker uses similar techniques and ratios to teach flavored breads, pizzas, and whole-grain, rye, kamut, and spelt loaves. He also shares the recipes for his popular fiber-crammed and gluten-free \"Adventure Loaf\" (recipe below), cornbread, chocolate-chip cookies, fruit crumble, and a roommate's long-soaked \"overnight oats\" porridge. Time (lots of it) and soaking (for seeds, nuts, dried fruits and grains) are the backbones of Baker's baking.\u003c/p>\n\u003cp>Much like the sourdough starter he espouses, a little of Baker's dude-ish enthusiasm can go a long way, depending on your age, attitude and how much time you're spending getting ready for Burning Man this summer. Spend a few minutes scrolling though Baker's blog, though, and it's clear that the voice and tone of the book is sincerely his. Baker is a surfin', bakin', lovin' dude through and through, down to the naked jumping-in-a-river back view that he's proudly posted on his blog's home page. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Sometimes it's funny.\"Who doesn't like cinnamon raisin toast?\" he writes in the headnote for Cinnamon Raisin Bread. \"Jerks, that's who.\" Sometimes it's just a little much, as when he coos, half-ironically, \"But I really love me a hearth loaf. (That just sounds so sexy, doesn't it? Say it out loud: \u003cem>hearth loaf\u003c/em>. So liberated, so rustic, so pure).\" And repeating the same Food Network-style catchphrases in every recipe--\"Let the magic happen\" for rising, \"That's a very good question!\" underlined in red for every trouble-shooting query--gets old fast. There's also some needless padding, like a layout that starts every recipe with \"Gather your foodstuffs and tools,\" and the long, unmeasured list of required \"foodstuffs\" that's listed up front and adds an extra page to every recipe. (The ingredients, in their precise measurements, are repeated in easy-to-read tables within the recipes themselves.) \u003c/p>\n\u003cp>But how are the breads? Anyone with a bag of flour and a packet of yeast can turn out a comforting, toastable loaf of sandwich bread. (Enter the bread machine.) But making really good bread takes both technique and time. Turning out bread with both a crunchy, crackly crust and a moist, air-hole-riddled interior--the sort of bread we're lucky enough to take for granted here in the Bay Area, home of so many fabulous artisan bakeries--takes a lot more attention and a more refined skill set. There's no getting around those facts, no matter how much Baker insists that his bread recipes are easily adjustable. \u003c/p>\n\u003cp>Each stage takes only a very small amount of hands-on time, it's true, but you do have to have the leisure, luxury, or flexibility to be around for these multiple stages, even if you're only spending a few minutes each time. Let's break it down: First there's the sourdough making, a 2-week building process. Then the pre-ferment (12 hours), the mixing and dough hydration (1 hour), the kneading and resting (4 times, spread out over 2 hours in 30-min intervals), the 2 or 3 hour bulk rise (2 to 3 hours), the pre-shape and resting (15 minutes), the final shaping and rising (3 to 4 hours), the baking (45 minutes) and the cooling (2 to 3 hours). This is bread baking for those with 24 hours to dedicate to making bread. \u003c/p>\n\u003cp>By no means is this a criticism of Baker's technique; dough is a living thing and making bread requires natural chemical processes that don't benefit from being rushed. Bread risen fast can taste harshly of the commercial yeast it's made from, while slow-risen, naturally leavened breads share the mellow flavor of their grains. But it can take some close reading to realize just how slow a process making these breads can be. Baker, in his enthusiasm, doesn't really lay out the timing beforehand, although he does scale each recipe's ingredients for 1, 2 and 4 loaves in a handy chart. \u003c/p>\n\u003cp>For those who think of Baker as simply the \"hipster toast guy,\" this book should be a cautionary tale for anyone hoping to start a small perishable food business, especially those used to the regular comfort of tech-sized paychecks. At least in writing, Baker takes a wide-eyed, aw-shucks attitude towards his current success, acting stunned each time his loaves find a new level of popularity, from neighbors offering to pay for the \"free bread\" he'd been passing around, to strangers signing up for his \"Community Supported Bread\" program after Daily Candy wrote a story about it, to the local businesses, including \u003ca href=\"http://www.missionpie.com\">Mission Pie\u003c/a> and \u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo\u003c/a>, who helped him grow his itinerant bakery by providing commercial baking space. \u003c/p>\n\u003cp>It also took building a helping-hands community of friends and colleagues willing to share their time, space, expertise, and, in the case of Pizzaiolo owner Charlie Hallowell, even a couch, where Baker would crash during the wee hours while his dough rose in the restaurant nearby. Baker never complains--in fact, he's thrilled that doing what he loves has actually become a business--but he also doesn't play down the immense amounts of sheer physical work it took for him as a one-man operation to learn and make quality bread for sale, day in and day out, including huge amounts of driving, hauling, and up-and-down-the-stairs moving of bag after bag of flours, seeds, starters, equipment and more. \u003c/p>\n\u003cp>In describing how he came up with the small single-size loaves he calls \"pocketbreads\" (not pitas, but small, round sourdough loaves baked in muffin pans), he explains how he was losing sales to people who \"weren't looking for the commitment of an entire loaf.\" At that point, baking in a spare corner of the kitchen at Mission Pie, the bread was so labor-intensive that he needed to sell every bit he made. As he writes, \"So I started taking 10 or 15 pounds of my bread dough, tossing stuff in, shaping it into tiny loaves, and seeing how people liked them. Pocketbreads were a big deal for my budding bread business. Some days I sold 75 of those little suckers, at $2 a pop. That was big for me at the time, scraping by as I was. It meant another couple hundred bucks a week, and it meant I could keep diving deeper into bread.\" \u003c/p>\n\u003cp>Erin Kunkel's photographs are beautifully appetite-whetting, and work hard to make bread sexy (mmmm, drip that honey...). Gorgeous as they are, though, they often leave holes when it comes to illustrating the recipes step by step. Certain key steps, like the stretch-and-fold techniques used for kneading and shaping, are described but not photographed, which could be a drawback for those who haven't seen these less familiar techniques demonstrated in person. \u003c/p>\n\u003cp>Sometimes, Baker's chattiness and his need to anxiously reassure his readers that, really, anybody can do this and bread-baking isn't as hard as you think can get in the way of necessary detail. The Sesame Bread recipe starts with a whole-wheat pre-ferment of whole wheat flour, water, and a small amount of yeast. This rough, batter-like dough rises for 12 hours, and then the reader is instructed to simply mix in the next ingredients--bread flour, sesame seeds, water, salt. But what I got was a white dough ribboned like marble cake with brown whole-wheat pre-ferment, a unhomogenized mixture that needs serious beating to blend. Based on experience with other bread books, I realized it would have made much more sense to break the pre-ferment down in water like a batter, then expand it bit by bit with white flour to make a smooth dough. The explanations for stretching and turning the dough--a gentler version of kneading that works better for the slack, slow-risen doughs used here--could also use more clarification. \u003c/p>\n\u003cp>Still, Baker does his best to get novice bakers excited about the prospect of turning out serious bread. There are useful tips, like the need for pre-soaking seeds before adding (otherwise, they'll suck up excess moisture in the dough, resulting in a dry loaf), and the ways that rye, spelt and kamut flours act differently from wheat. (I also plan to adopt his DIY baker's blade--a sharpened popsicle stick slid through the holes of a double-edged razor blade--as soon as possible, since a regular knife blade invariably sticks and tears with every attempt to slash through the top of a jiggly risen pillow of dough.) If you can handle the tone, Baker offers a lot of useful information here, without getting either as precise or technical as Robertson. While Robertson seems dubious that anyone but a fellow obsessive can master his meticulous and beautiful breads, Baker can't wait to share the joy he finds in all things bread-related. He's convinced that anyone--that means you, baker!--can make a sexy loaf, given a handful of techniques and a bread-dedicated 24 hours or so. Go ye forth, dude, and bake. \u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.penroseoakland.com/\">Penrose Restaurant\u003c/a> will be featuring a special menu and booksigning for Josey Baker Bread on June 6, 5:30-10:30pm.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_82824\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread_Adventure-Bread700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread_Adventure-Bread700.jpg\" alt=\"Josey Baker Adventure Bread. Photo: Erin Kunkel\" width=\"700\" height=\"1050\" class=\"size-full wp-image-82824\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Josey Baker Adventure Bread. Photo: Erin Kunkel\u003c/figcaption>\u003c/figure>\n\u003ch3>Adventure Bread\u003c/h3>\n\u003cp>\u003cem>Adapted from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1452113688/kqedorg-20\">Josey Baker Bread\u003c/a> by Josey Baker (Chronicle Books, 2014).\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Sometimes you need a bread that is so dense, so hearty, so jam-packed full of seeds and grains (and devoid of air) that it will sustain you on your mightiest of adventures. That’s what this bread is for. But that’s not all it is for . . . it’s also gluten-free! That will either entice you or turn you off, but either way I really hope that you give it a shot because it is incredible, and it is suuuper healthy. It’s unlike any other bread in this book, in that there isn’t even any flour in it, and it isn’t fermented—it’s basically just a bunch of seeds held together with a little bit of psyllium seed husk and chia seeds. I started making it in the bakery because we kept having folks come in and ask us for gluten-free bread, and I got tired of saying no. Up until we made this bread, I had mostly been turned off by gluten-free breads, because it seemed like they were all just trying to imitate wheat breads, and failing miserably. But this bread stands on its own—it is gluten-free and proud of it. Special thanks goes out to Sarah Britton, blogger at My New Roots; her recipe inspired this bread.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 1/4 cups (235 gms) rolled oats\u003c/li>\n\u003cli>1 cup (160 gms) sunflower seeds\u003c/li>\n\u003cli>1/2 cup pumpkin seeds\u003c/li>\n\u003cli>3/4 cup almonds, toasted and coarsely chopped\u003c/li>\n\u003cli>3/4 cup flax seeds\u003c/li>\n\u003cli>1/3 cup (25 gm) psyllium seed husk\u003c/li>\n\u003cli>3 tbsp chia seeds\u003c/li>\n\u003cli>2 tsp (12 gm) finely ground sea salt\u003c/li>\n\u003cli>2 tbsp maple syrup\u003c/li>\n\u003cli>1/4 cup olive oil\u003c/li>\n\u003cli>2 1/2 (600 gm) cups water\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Toast the seeds. Preheat your oven to 350°F/180°C. Spread the sunflower and pumpkin seeds on a baking sheet and toast until they start to brown, about 15 minutes, stirring halfway between baking.\u003c/li>\n\u003cli>Measure ingredients. Dump dry stuff into a big bowl. Then pour in all the wet stuff.\u003c/li>\n\u003cli>Mix it all up, scoop into pan. Oil a loaf pan (about 8\" x 4\", or 20cm x 10cm), and then mush up your “dough” real good with your strong hands or a big spoon. Take pride in your mush-job, this is all of the handling you’re going to do with this “dough.” Once it’s mixed real good, scoop it into your oiled pan and smooth out the top so it looks nice. Then stick that guy in the fridge and leave it alone for at least a few hours, up to a whole day.\u003c/li>\n\u003cli>Bake it. Put a rack in the middle of the oven and preheat to 400°F/200°C. Bake for about an hour or so, then take it out and gently remove the loaf from the pan. Let it cool on a cooling rack for at least 2 hours (YES, two whole hours). Don’t rush it here folks, this bread is D*E*N*S*E, and if you don’t wait for it to cool, it really won’t be as yummy.\u003c/li>\n\u003cli>Toast and eat. This bread is definitely best sliced nice and thin (around 1/2 inch/12 mm) and then toasted up and spread with whatever your heart desires. And don’t worry, if you’re adventuring somewhere without toaster access (like a gorgeous river in the middle of nowhere), it will still be scrumptious, I promise.\u003c/li>\n\u003c/ol>\n\n","blocks":[],"excerpt":"Love The Mill's fabulous toast? Learn how to make Josey Baker's sourdough breads at home with the new Josey Baker Bread cookbook. Includes the recipe for his seed-packed, gluten-free Adventure Loaf. ","status":"publish","parent":0,"modified":1411661239,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":2447},"headData":{"title":"Josey Baker Bread: Baking for Bros, with Gluten-Free Adventure Bread Recipe | KQED","description":"Love The Mill's fabulous toast? Learn how to make Josey Baker's sourdough breads at home with the new Josey Baker Bread cookbook. Includes the recipe for his seed-packed, gluten-free Adventure Loaf. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Josey Baker Bread: Baking for Bros, with Gluten-Free Adventure Bread Recipe","datePublished":"2014-06-04T20:49:41.000Z","dateModified":"2014-09-25T16:07:19.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"82723 http://blogs.kqed.org/bayareabites/?p=82723","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/06/04/josey-baker-bread-baking-for-bros-with-gluten-free-adventure-bread-recipe/","disqusTitle":"Josey Baker Bread: Baking for Bros, with Gluten-Free Adventure Bread Recipe","path":"/bayareabites/82723/josey-baker-bread-baking-for-bros-with-gluten-free-adventure-bread-recipe","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread-book-700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread-book-700.jpg\" alt=\"Josey Baker Bread\" width=\"700\" height=\"881\" class=\"aligncenter size-full wp-image-82825\">\u003c/a>\u003c/p>\n\u003cp>Dude! You know what's totally cool? Baking bread. No, for real, man, it's awesome, and you can't, like, mess it up. Sure, you'll need to be around the house for a couple of days to tend it, and you should probably make a sourdough starter first, and yes, you'll probably need to go to Rainbow for rice and spelt and kamut flours, and maybe to Williams-Sonoma for a \u003ca href=\"http://www.williams-sonoma.com/products/round-banneton-bread-basket/\">banneton\u003c/a>. And if you get really into it, start grinding that flour yourself so it's super fresh, and yeah, you should try to get local grains too because supporting your local farmers is rad. \u003c/p>\n\u003cp>If local baker Chad Robertson's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811870413/kqedorg-20\">Tartine Bread\u003c/a> and \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1452114307/kqedorg-20\">Tartine Book No. 3\u003c/a> are for dedicated, spreadsheeting bread geeks, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1452113688/kqedorg-20\">Josey Baker Bread\u003c/a>, recently published by Chronicle Books, is bread for bros.\u003c/p>\n\u003cfigure id=\"attachment_82827\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread-Josey700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread-Josey700.jpg\" alt=\"Josey Baker with bread. Photo: Erin Kunkel\" width=\"700\" height=\"1050\" class=\"size-full wp-image-82827\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Josey Baker with bread. Photo: Erin Kunkel\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://joseybakerbread.wordpress.com/\">Josey Baker\u003c/a>, who currently bakes at \u003ca href=\"http://themillsf.com/\">The Mill\u003c/a> in San Francisco and is the man responsible for their famous/infamous \u003ca href=\"http://www.ediblesanfrancisco.com/4-dollar-toast/\">$4 toast\u003c/a>--is a passionate self-taught baker, who learned first from books and YouTube videos, then by showing up and baking elbow to elbow with other dedicated solo operators like Dave Miller of \u003ca href=\"http://www.millersbakehouse.com\">Miller's Bakehouse\u003c/a> in Chico. In his book, he assumes his readers are novice bakers, too, excited but clueless, and so his recipes are laid out like lessons, starting with a (mostly) simple, yeast-based pan loaf and building, stage by stage, to hand-shaped sourdough hearth loaves. Once the reader has mastered the basic sourdough loaf, Baker uses similar techniques and ratios to teach flavored breads, pizzas, and whole-grain, rye, kamut, and spelt loaves. He also shares the recipes for his popular fiber-crammed and gluten-free \"Adventure Loaf\" (recipe below), cornbread, chocolate-chip cookies, fruit crumble, and a roommate's long-soaked \"overnight oats\" porridge. Time (lots of it) and soaking (for seeds, nuts, dried fruits and grains) are the backbones of Baker's baking.\u003c/p>\n\u003cp>Much like the sourdough starter he espouses, a little of Baker's dude-ish enthusiasm can go a long way, depending on your age, attitude and how much time you're spending getting ready for Burning Man this summer. Spend a few minutes scrolling though Baker's blog, though, and it's clear that the voice and tone of the book is sincerely his. Baker is a surfin', bakin', lovin' dude through and through, down to the naked jumping-in-a-river back view that he's proudly posted on his blog's home page. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Sometimes it's funny.\"Who doesn't like cinnamon raisin toast?\" he writes in the headnote for Cinnamon Raisin Bread. \"Jerks, that's who.\" Sometimes it's just a little much, as when he coos, half-ironically, \"But I really love me a hearth loaf. (That just sounds so sexy, doesn't it? Say it out loud: \u003cem>hearth loaf\u003c/em>. So liberated, so rustic, so pure).\" And repeating the same Food Network-style catchphrases in every recipe--\"Let the magic happen\" for rising, \"That's a very good question!\" underlined in red for every trouble-shooting query--gets old fast. There's also some needless padding, like a layout that starts every recipe with \"Gather your foodstuffs and tools,\" and the long, unmeasured list of required \"foodstuffs\" that's listed up front and adds an extra page to every recipe. (The ingredients, in their precise measurements, are repeated in easy-to-read tables within the recipes themselves.) \u003c/p>\n\u003cp>But how are the breads? Anyone with a bag of flour and a packet of yeast can turn out a comforting, toastable loaf of sandwich bread. (Enter the bread machine.) But making really good bread takes both technique and time. Turning out bread with both a crunchy, crackly crust and a moist, air-hole-riddled interior--the sort of bread we're lucky enough to take for granted here in the Bay Area, home of so many fabulous artisan bakeries--takes a lot more attention and a more refined skill set. There's no getting around those facts, no matter how much Baker insists that his bread recipes are easily adjustable. \u003c/p>\n\u003cp>Each stage takes only a very small amount of hands-on time, it's true, but you do have to have the leisure, luxury, or flexibility to be around for these multiple stages, even if you're only spending a few minutes each time. Let's break it down: First there's the sourdough making, a 2-week building process. Then the pre-ferment (12 hours), the mixing and dough hydration (1 hour), the kneading and resting (4 times, spread out over 2 hours in 30-min intervals), the 2 or 3 hour bulk rise (2 to 3 hours), the pre-shape and resting (15 minutes), the final shaping and rising (3 to 4 hours), the baking (45 minutes) and the cooling (2 to 3 hours). This is bread baking for those with 24 hours to dedicate to making bread. \u003c/p>\n\u003cp>By no means is this a criticism of Baker's technique; dough is a living thing and making bread requires natural chemical processes that don't benefit from being rushed. Bread risen fast can taste harshly of the commercial yeast it's made from, while slow-risen, naturally leavened breads share the mellow flavor of their grains. But it can take some close reading to realize just how slow a process making these breads can be. Baker, in his enthusiasm, doesn't really lay out the timing beforehand, although he does scale each recipe's ingredients for 1, 2 and 4 loaves in a handy chart. \u003c/p>\n\u003cp>For those who think of Baker as simply the \"hipster toast guy,\" this book should be a cautionary tale for anyone hoping to start a small perishable food business, especially those used to the regular comfort of tech-sized paychecks. At least in writing, Baker takes a wide-eyed, aw-shucks attitude towards his current success, acting stunned each time his loaves find a new level of popularity, from neighbors offering to pay for the \"free bread\" he'd been passing around, to strangers signing up for his \"Community Supported Bread\" program after Daily Candy wrote a story about it, to the local businesses, including \u003ca href=\"http://www.missionpie.com\">Mission Pie\u003c/a> and \u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo\u003c/a>, who helped him grow his itinerant bakery by providing commercial baking space. \u003c/p>\n\u003cp>It also took building a helping-hands community of friends and colleagues willing to share their time, space, expertise, and, in the case of Pizzaiolo owner Charlie Hallowell, even a couch, where Baker would crash during the wee hours while his dough rose in the restaurant nearby. Baker never complains--in fact, he's thrilled that doing what he loves has actually become a business--but he also doesn't play down the immense amounts of sheer physical work it took for him as a one-man operation to learn and make quality bread for sale, day in and day out, including huge amounts of driving, hauling, and up-and-down-the-stairs moving of bag after bag of flours, seeds, starters, equipment and more. \u003c/p>\n\u003cp>In describing how he came up with the small single-size loaves he calls \"pocketbreads\" (not pitas, but small, round sourdough loaves baked in muffin pans), he explains how he was losing sales to people who \"weren't looking for the commitment of an entire loaf.\" At that point, baking in a spare corner of the kitchen at Mission Pie, the bread was so labor-intensive that he needed to sell every bit he made. As he writes, \"So I started taking 10 or 15 pounds of my bread dough, tossing stuff in, shaping it into tiny loaves, and seeing how people liked them. Pocketbreads were a big deal for my budding bread business. Some days I sold 75 of those little suckers, at $2 a pop. That was big for me at the time, scraping by as I was. It meant another couple hundred bucks a week, and it meant I could keep diving deeper into bread.\" \u003c/p>\n\u003cp>Erin Kunkel's photographs are beautifully appetite-whetting, and work hard to make bread sexy (mmmm, drip that honey...). Gorgeous as they are, though, they often leave holes when it comes to illustrating the recipes step by step. Certain key steps, like the stretch-and-fold techniques used for kneading and shaping, are described but not photographed, which could be a drawback for those who haven't seen these less familiar techniques demonstrated in person. \u003c/p>\n\u003cp>Sometimes, Baker's chattiness and his need to anxiously reassure his readers that, really, anybody can do this and bread-baking isn't as hard as you think can get in the way of necessary detail. The Sesame Bread recipe starts with a whole-wheat pre-ferment of whole wheat flour, water, and a small amount of yeast. This rough, batter-like dough rises for 12 hours, and then the reader is instructed to simply mix in the next ingredients--bread flour, sesame seeds, water, salt. But what I got was a white dough ribboned like marble cake with brown whole-wheat pre-ferment, a unhomogenized mixture that needs serious beating to blend. Based on experience with other bread books, I realized it would have made much more sense to break the pre-ferment down in water like a batter, then expand it bit by bit with white flour to make a smooth dough. The explanations for stretching and turning the dough--a gentler version of kneading that works better for the slack, slow-risen doughs used here--could also use more clarification. \u003c/p>\n\u003cp>Still, Baker does his best to get novice bakers excited about the prospect of turning out serious bread. There are useful tips, like the need for pre-soaking seeds before adding (otherwise, they'll suck up excess moisture in the dough, resulting in a dry loaf), and the ways that rye, spelt and kamut flours act differently from wheat. (I also plan to adopt his DIY baker's blade--a sharpened popsicle stick slid through the holes of a double-edged razor blade--as soon as possible, since a regular knife blade invariably sticks and tears with every attempt to slash through the top of a jiggly risen pillow of dough.) If you can handle the tone, Baker offers a lot of useful information here, without getting either as precise or technical as Robertson. While Robertson seems dubious that anyone but a fellow obsessive can master his meticulous and beautiful breads, Baker can't wait to share the joy he finds in all things bread-related. He's convinced that anyone--that means you, baker!--can make a sexy loaf, given a handful of techniques and a bread-dedicated 24 hours or so. Go ye forth, dude, and bake. \u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.penroseoakland.com/\">Penrose Restaurant\u003c/a> will be featuring a special menu and booksigning for Josey Baker Bread on June 6, 5:30-10:30pm.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_82824\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread_Adventure-Bread700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread_Adventure-Bread700.jpg\" alt=\"Josey Baker Adventure Bread. Photo: Erin Kunkel\" width=\"700\" height=\"1050\" class=\"size-full wp-image-82824\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Josey Baker Adventure Bread. Photo: Erin Kunkel\u003c/figcaption>\u003c/figure>\n\u003ch3>Adventure Bread\u003c/h3>\n\u003cp>\u003cem>Adapted from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1452113688/kqedorg-20\">Josey Baker Bread\u003c/a> by Josey Baker (Chronicle Books, 2014).\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Sometimes you need a bread that is so dense, so hearty, so jam-packed full of seeds and grains (and devoid of air) that it will sustain you on your mightiest of adventures. That’s what this bread is for. But that’s not all it is for . . . it’s also gluten-free! That will either entice you or turn you off, but either way I really hope that you give it a shot because it is incredible, and it is suuuper healthy. It’s unlike any other bread in this book, in that there isn’t even any flour in it, and it isn’t fermented—it’s basically just a bunch of seeds held together with a little bit of psyllium seed husk and chia seeds. I started making it in the bakery because we kept having folks come in and ask us for gluten-free bread, and I got tired of saying no. Up until we made this bread, I had mostly been turned off by gluten-free breads, because it seemed like they were all just trying to imitate wheat breads, and failing miserably. But this bread stands on its own—it is gluten-free and proud of it. Special thanks goes out to Sarah Britton, blogger at My New Roots; her recipe inspired this bread.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 1/4 cups (235 gms) rolled oats\u003c/li>\n\u003cli>1 cup (160 gms) sunflower seeds\u003c/li>\n\u003cli>1/2 cup pumpkin seeds\u003c/li>\n\u003cli>3/4 cup almonds, toasted and coarsely chopped\u003c/li>\n\u003cli>3/4 cup flax seeds\u003c/li>\n\u003cli>1/3 cup (25 gm) psyllium seed husk\u003c/li>\n\u003cli>3 tbsp chia seeds\u003c/li>\n\u003cli>2 tsp (12 gm) finely ground sea salt\u003c/li>\n\u003cli>2 tbsp maple syrup\u003c/li>\n\u003cli>1/4 cup olive oil\u003c/li>\n\u003cli>2 1/2 (600 gm) cups water\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Toast the seeds. Preheat your oven to 350°F/180°C. Spread the sunflower and pumpkin seeds on a baking sheet and toast until they start to brown, about 15 minutes, stirring halfway between baking.\u003c/li>\n\u003cli>Measure ingredients. Dump dry stuff into a big bowl. Then pour in all the wet stuff.\u003c/li>\n\u003cli>Mix it all up, scoop into pan. Oil a loaf pan (about 8\" x 4\", or 20cm x 10cm), and then mush up your “dough” real good with your strong hands or a big spoon. Take pride in your mush-job, this is all of the handling you’re going to do with this “dough.” Once it’s mixed real good, scoop it into your oiled pan and smooth out the top so it looks nice. Then stick that guy in the fridge and leave it alone for at least a few hours, up to a whole day.\u003c/li>\n\u003cli>Bake it. Put a rack in the middle of the oven and preheat to 400°F/200°C. Bake for about an hour or so, then take it out and gently remove the loaf from the pan. Let it cool on a cooling rack for at least 2 hours (YES, two whole hours). Don’t rush it here folks, this bread is D*E*N*S*E, and if you don’t wait for it to cool, it really won’t be as yummy.\u003c/li>\n\u003cli>Toast and eat. This bread is definitely best sliced nice and thin (around 1/2 inch/12 mm) and then toasted up and spread with whatever your heart desires. And don’t worry, if you’re adventuring somewhere without toaster access (like a gorgeous river in the middle of nowhere), it will still be scrumptious, I promise.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/82723/josey-baker-bread-baking-for-bros-with-gluten-free-adventure-bread-recipe","authors":["5038"],"categories":["bayareabites_1516","bayareabites_109","bayareabites_752","bayareabites_2254","bayareabites_588","bayareabites_2695","bayareabites_1875","bayareabites_12"],"tags":["bayareabites_59","bayareabites_13430","bayareabites_138","bayareabites_13421","bayareabites_13422","bayareabites_9782"],"featImg":"bayareabites_82828","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. 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