Ben's Bread, Tuscaloosa
Specialty Food Artisan
Markets
About
I bake pure sourdough bread in the age old tradition, using just flower, water, salt, seeds and naturally occurring yeast from the air. I have been baking daily over the last few years, and would like to start a small business selling my bread initially at your farmers market in Tuscaloosa.
Programs and Partners
Production Practices
I have sourdough starter/mother which I feed daily and allow to ferment. I use this starter to ferment my dough, just starter, flour, water, salt, and sometimes seeds. No other ingredients added. I generally mix the dough either 16 or 8 hours ahead of baking, depending on the depth of flavor and texture I would like, during which time the fermentation occurs. for the 16 hour loaf, I cook the dough to retard the fermentation and build flavor. I then bake the loaf to a crisp golden brown, using steam to create the crust texture and luster.