Updates for June 18th-July 5th

Hi Everyone! 

I hope you’re having a wonderful summer so far. Things are as busy as ever in the bakery! We have so exciting news to share! 

From June 18th- July 5th we are traveling to San Francisco to attend a baking intensive at San Francisco Baking Institute. SFBI is widely considered to be one of the best sourdough baking schools in the United States. As many of you know we are completely self taught. We are really excited to share a bakery with other professionals and to learn at one of the best schools.

There will be a few minor changes while the bakery is closed during those two weeks. 

    • The awesome team at Motzi Bread in Baltimore will be stepping in again to support our community while we are away. For those that are not familiar with Motzi they use the same flour and use similar long fermentation techniques like we do. While Motzi’s bread is unique we feel we have many similarities both in our approach to baking and our place within our larger community. Maya And Russell who operate Motzi Bread are great examples of why I love the sourdough community.  I always look forward to our community getting to try their bread. 
  • Tuesdays deliveries and pickups will be moved to Wednesday. 
  • Subscription customers have the option of donating their loaf to charity or requesting a refund. Please let us know via email if you would like to take advantage of these options.

I will be sure to post plenty of updates on @twinbearsbakery for those who want to follow along on this baking adventure! 

 

Cheers,

The Twin Bears Family

Andrew, Emily & Zia

 

The Single Origin

Hello-

When we started baking sourdough it was with local whole wheat. Honestly, it was not easy. Whole wheat presents some challenges when using natural fermentation. The gluten structure is more sensitive than white flour and can break down more easily. The fermentation is more active and it is easy to over proof. But once you taste a good whole wheat sourdough, one with a dark rich finish on the crust that gives way to a rich and moist crumb you will forever be converted. I bake the Single Origin every day; it’s my weathervane. It’s a perfect looking glass into that specific fermentation cycle. It’s simultaneously my best friend and my toughest critic. If something is off it will show itself in the flavor profile of the Single Origin. This trait was a huge asset as we were developing our bread. All the fermentation changes we made started with the Single Origin then spread to our other breads. 

We continue to refine and develop our process of creating Twin Bears breads. We are honored to serve a number of bakers, chefs and food lovers. Our changes are so slight now that most don’t even notice. I think one of the aspects that holds my attention with sourdough bread baking is the concept that you are never really done learning. You are also working to improve and learn. I appreciate the opportunity to share this process with each and everyone of you.   

 

 

Ingredients: Organic or Local Flour, Filtered Water, JQ Dickinson Salt (WV local)

Flour Blend:

100% Migrash Farms Whole Wheat  (MD Local)

 

The Classic

Hello-

I have written about The Classic many times since we have begun our sourdough baking journey. It’s typically the gateway to all our breads and is the one I recommend people try first. The Classic was originally called The SF after our first home, San Francisco. Sourdough has certainly made a home in the City by the Bay. San Francisco is such a part of the sourdough world that one of the main strains of Lactobacillus found in a sourdough culture has been named Lactobacillus Sanfranciscensis.

In our search for more flavor we began to refine the recipe. We experimented with whole wheat and rye additions. As we honed in on the flavor, it was apparent that we were far from a traditional SF sourdough. It was clear we needed a new name. When developing the flavor profile, I was searching for what a classic sourdough should taste like. Naming the loaf The Classic seemed like a perfect fit. Light texture, medium crumb and a pleasant sourdough tang The Classic fits on any breakfast, lunch, or dinner table.