FAQ

How should I store my bread?

For unsliced loaves, store bread at room temperature (cool places are best) in a paper bag for up to three days. We strongly recommend that you store your whole loaves in a paper bag (not plastic) in order to preserve the wonderful crust!

If you plan to keep your whole loaf longer than four days, wrap the bread tightly in foil, place in a ziplock bag and freeze. To thaw a frozen loaf, either let sit at room temperature until fully thawed, or heat in foil in a 300-degree oven for approximately 10 to 15 minutes.

What about storing bread in the fridge?

Refrigerating your bread may appear to extend its usable life, but the temperature and moisture of the refrigerator will actually speed up the staling process and toughen the crust.  Breads that seem to retain their ‘freshness’ in the refrigerator tend to have extenders, fillers or stabilizers in them.  Our bread has only natural ingredients.

Only refrigerate bread that you’re intending to reheat (e.g., toast or grill) later on.

What about stale bread?

If you find yourself with stale bread, toast it lightly. It will regain enough of its former glory for you to enjoy your meal. You must, however, use it almost immediately or it will become quite brittle.

What is a sourdough starter?

Our sourdough breads are not made with commercial yeast. They are leavened with a sourdough starter, a mixture of organic flour and water that allows the available wild yeast to mingle with the lactobacilli present in the air. Once fully ripened and developed, the sourdough starter is used to provide flavor and serve as a leavening agent in our breads.

 Which bread has the highest fiber content?

Fiber refers to the amount of roughage or whole grains in a given product. Our American Grain and Yards ESA Multigrain breads have the highest percentage of seeds, cracked grains and whole grains.

What is the difference between white flour and whole wheat flour? Is your white flour bleached?

Wheat berries, the part of the wheat plant that is ground into flour, consist of three parts: the starchy endosperm; the embryo, called the germ; and the indigestible outer husk, called the bran. Whole wheat flour uses one hundred percent of the grain, while white flour is sifted to remove the germ and the bran.

At Wild Flour Bakery we only use unbleached white flour. Bleaching is a way of chemically aging flour so that it will have more gluten-producing power and gives it a longer shelf life. Not only does this process remove natural beta-carotene pigments which color and subtlety flavor bread, but it can also inhibit fermentation in sourdoughs by killing the natural yeast. Unbleached flour is stored for three to eight weeks to allow it to oxidize naturally, giving it the same gluten producing potential as bleached flour. Bromate, which is outlawed throughout Europe as a carcinogen, is also a gluten- maximizing additive. Large commercial bakeries often use bromated flour, because bromate makes bread dough very extensible and thus easy for machinery to handle.

Where can I buy your products?

Wild Flour Bakery is currently a wholesale bakery, so unfortunately there is no retail purchasing available at our bakery.  However we participate in a number open air farmers’ markets in and around Philadelphia.  Also, from time to time, we attend special events or local festivals.  Check-out our “Current Events” page for where we will be this week and what we will be bringing.

In addition to the farmers’ markets and special events we attend, there are a couple specialty food stores that carry some of our products.   See the list below:

  • 320 Produce Swathmore
  • 320 Produce Media
  • Di Bruno Brothers Chestnut Street
  • Di Bruno Brothers Ardmore
  • Green Aisle Grocery
  • Greens Grow Farm Market

What markets will you be attending this week and what will you be bringing?

Please check-out the “Current Events” page on our website.

What type of flour do you use in your baking?

Are your products Kosher?

Are your products organic?

Do your products contain any preservatives?

Why are there variations in the shape and color of your products?  Are you doing something different?

 

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