How do we make it?
Through a lot of experimentation we found that using a special blend of flours, including whole grain rye, wheat, and white flours from great purveyors made all the difference in the flavor, texture and nutritional value of this bread. This is a wonderfully wholesome, high protein bread because of the flour we use.
96 Bread proudly uses flours from:
Central Milling - Organically grown and milled in Utah
Grist and Toll - Locally stone-milled in Pasadena
We found that a fine sea salt mixes in with our dough beautifully. We only use imported, grey French sea salt from the San Francisco Salt Company. The salt is harvested in France using skills and methods over a thousand years old. The salt obtains its natural grey coloring from the salt crystallizing on clay and it carries the ‘Nature & Progrès’ certification label from France. This all-natural sea salt is Kosher and contains no additives.
We only use water purified by reverse osmosis for our bread. Reverse osmosis purification removes chlorine, bacteria, and other impurities that we do not want in our bread. We use purified water to feed our yeast and to mix with our dough. We even wash our hands with purified water when making our bread!
Our yeast is a naturally homegrown yeast. See below to learn more about our "Starter".
What is a "sourdough starter"? Well, instead of using those little packets of yeast that you buy in the store, we grew our own special sourdough yeast made from flour, water and the good bacteria and wild yeast that exist in our air. 96 Bread uses part of a sourdough starter that was grown more than 2 years ago and she has been kept alive for all of that time! Our first starter was named "Tangy Jr. which then joined with "Millie" and the two of those starters merged and became our current starter "Baby Girl". Our starter is what gives our sourdough it's yummy tang and singular flavor. We also like to add a "love" intention into our starter so we label her appropriately!
Why is it called 96 Bread? Because it takes 96 hours to make it! 96 Bread undergoes a 3-part fermentation process. The first part of 96 hours is devoted to feeding the sourdough starter so that she is robust, active, and healthy. She feeds on water and a blend of rye and organic white flour. The second fermentation is a 4-6 hr warm "bulk" ferment (as it is called in bread-making circles), and finally the last 18 hours before baking, the dough undergoes a long cold temperature fermentation in the refrigerator overnight.