Frequently
Asked
Frequently
Asked
Bread
All of our bread, from fougasse to challah, is 100% naturally leavened, aka sourdough.
“Sourdough” simply refers to any loaf that is naturally leavened, sourdough does not always mean sour bread. This means that it uses a sourdough starter and a 24+ hour fermentation process to rise. A sourdough starter is a culture of wild yeasts and bacteria, predominantly lactobacillus. This traditional method of bread-making dates back thousands of years and creates bread with a rich flavor, chewy texture, and a crisp crust.
Unlike breads made with baker’s yeast, some of the di
Fougasse (FOO-goss) is a style of flatbread originating in the Provence region of France. It is a high-hydration dough that is cut on the peel just before it goes in the oven, giving it a distinctive shape. We have three varieties of fougasse, one on Wednesday and two on Saturday.
Spelt is an ancient grain with a deep nutty flavor. Although it is genetically wheat, spelt may be an alternative for people who are intolerant of modern wheat. Unlike wheat where bran and germ are usually removed during milling, the vital substances of spelt are found in the inner kernel of the grain. Due to spelt’s high water solubility, the grain’s vital substances can be absorbed quickly into the body. Spelt contains more protein and also has large amounts of Vitamin B17.
Khorasan is an ancient grain originally from the Fertile Crescent. This grain is often commercially sold in the US under the name “KAMUT®”. Khorasan is a large grain – twice the size of modern wheat – with a nutty, buttery flavor profile and a golden hue. It has more protein and less gluten than modern wheat. Similarly to spelt, this bread may be an alternative for people who are intolerant of modern wheat.
Bolting is a method of sifting whole grain wheat into a fine, consistent flour. This step removes the large parts of the bran that can impact gluten formation while preserving most of the germ. Our 8-Grain mix includes bran that is pre-fermented in starter, this softens the bran enough that it doesn’t cut through the gluten.
Caring for a sourdough starter is, ultimately, a personal journey. The way you care for your starter will depend on a number of variables including but not limited to: how often you bake, the temperature of your home and the type of flours you use.
Here at the bakery, where we bake daily and it is rarely below 80º, we feed our starter a 1:1 ratio of water and flour mix, by weight, twice a day. A midday “lunch” and a larger evening feed. Our flour mix is a mostly all-purpose flour with a bit of rye.
King Arthur Baking and The Perfect Loaf
Diet & Allergy
We do not have any gluten free options. Due to the small size of our shop there is no way to prevent significant cross contamination.
We have several vegan options. All of our bread, except for the challah, is vegan. We also have several vegan pastry and specialty items, check our pastry menu for a complete list.
We have several nut-free options. We do not use any peanuts in our shop. Many of our daily offerings do have tree nuts and due to our small scratch kitchen there is a risk of cross contamination. Be sure to advise your server of any allergies before placing your order.
General
We do not accept any pre-orders or reservations. Due to the scale and natural variability in our production, there is no way for us to manage pre-orders. We have tried in the past!
All of our bread is baked in a wood-fired oven that must be re-fired after each bake. We bake 3-5 times daily and, while the oven firing process will cause some variability in timing, there is a relatively consistent rhythm to the day. We always have our first bake (or two) out when we open at 10am. Our next bake is typically between 12:30 and 1:00. The last bake of the day is typically out between 3:00 and 3:30. On Fridays and Saturdays, we have a tandem bake for the Challah and Potato-Thyme Fougasse. Challah is out at or after 4:00 and Potato-Thyme Fougasse comes out once at 3:30 and again at about 4:30.
Since timing is variable and some varieties sell out quickly, you can give us a call at (413) 582-9009 within an hour or so of a bake window for a more precise estimate.
We do not slice our bread. This ensures your loaf lasts as long as possible. Additionally, our bread is often still hot when it is sold, part of a sourdough loaf’s cooking process is the cooling. Allowing a loaf to properly cool before slicing ensures the best texture as allowing the steam to escape too early can lead to a gummy crumb.
Due to our small size relative to our daily traffic, we cannot sell more than six of a single item (e.g. six chocolate chip cookies).
We don’t sell our starter, we give it away! Come in anytime before 1:00 or after 5:00 and ask your server, we’ll be happy to give you a portion of starter to feed at home! You can bring in your own jar or we will provide you with a paper container.
*note: there are some days where we do not have enough starter left to distribute
We are not able to take SNAP/EBT in store. We do accept SNAP tokens at the Grow Food Northampton Tuesday Market behind Thornes Marketplace.
