We’re continuing to roll our bread all over the city and moving into new stores every week it seems. Our next upcoming market openings are at Haight Street Market (Wednesday, May 23) and Falletti’s (Monday, May 28). We’ll be setting up the sampling bike booth and answering all your bread questions while we hand out free samples. Can’t beat that! Have a good one,
This week started off with two successful demos at SourFlour’s newest market partners, Golden Produce (Church and Market) and New Santa Clara Organic Market (Scott and Haight). Danny biked over in the rain and delivered our loaves, and we tasted for two hours. Lots of good conversations, smiles, and bread. Be sure to come see us in our newest locations for afternoon dropoffs, Tuesday through Friday!
Please join us at Esperanza Garden to taste some of Cat’s delicious bread.
After attending a Sour Flour Workshop, Cat decided she wanted to further her bread skills, and embarked on her 1,000 loaves. With many months of experimenting with starters, different hydrations, timings, and techniques, Cat’s bread skills have improved dramatically.
The celebration of bread will begin at 1PM, and will include free bread, cheese, and other tasty bites. We will also be firing up the wood fired oven to bake a few pizzas.
Feel free to invite your friends, family, or anyone else you would like.
We are now steadily increasing the amount of bread we are baking and selling, but that does not mean that you can’t still get free bread. We have two more bakers who have embarked upon 1,000 free loaves of bread. Cat Shimizu and Jessica Morris are baking several days a week at La Victoria, and looking for people who want to try their bread.
The current schedule is Cat baking in the afternoon on Bagel Monday, Tuesday, and Thursday afternoon, and Jessica baking in the afternoon on Bagel Monday, in the evening on Wednesday, and in the morning on Friday. To figure out the best time to get a loaf reserved, just email firstname.lastname@example.org.
As bakers experiment with different hydrations, ratios, temperatures, timings, food, and technique, you will see and taste a variety of changing bread. With practice, the bread will continue to improve until it is beyond delicious.
If you are interested in purchasing our standard Sour Flour Loaf, Val is currently baking away Tuesday-Friday by 3PM at La Victoria Bakery. The loaves cost $4.
Sour Flour Workshops are a way to introduce people into the world of baking bread. Many of the people who attend our workshops have never baked any bread before, and they walk away comfortable with the fact that baking doesn’t have to be hard. We also get many people who have baked before, and they almost always leave with extra knowledge or a useful trick for working with dough or their starters.
But the real benefit in Bread Education within Sour Flour is completely outside of the Workshops. We always encourage people to email us with questions, or call the Sour Flour Hotline (415) 509 – 3380 if they want to know more about baking bread. Bread baking is a skill, and anyone who wants to bake really good bread, will need to practice a lot. Anyone can do it, but it does require time. Luckily, if someone is truly interested, they can speed up the process massively, by reaching out and asking for help.