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About the Bread
Cutting and storing the bread

The Cut: Split the loaf in half, lean forward, and breathe in deeply. Cut slices from the middle outwards. The middle slices are conveniently large, and you enjoy the fluffy center of the bread when it's freshest.

Day 1: Place the two loaf halves cut-side-down on the cutting board. Eat a slice whenever you walk by.

Day 2: Bread should still be fresh. Toasting is optional.

Days 3-7: If there's any left, store it in a paper or plastic bag. Rub a touch of water on your slice and toast it.

Breads can be frozen in an airtight bag for several months. Slice the loaf first, or freeze it whole

Refrigeration dries out bread and is not recommended.

Refreshing the bread

Room Temperature: Rub a touch of water on each side of your slice and toast it.

Frozen sliced: Toast the slice frozen. No need to thaw.

Frozen whole: Thaw in the bag at room temp for 4+ hours/overnight. Preheat oven to 400º, wet loaf evenly under a running tap for ~5 seconds, then bake for 10 minutes.

How long the bread keeps

Naturally leavened (sourdough) bread can keep at room temperature for at least a week. Frozen bread keeps for several months.

The bacteria present in a sourdough starter produce acids during a thorough fermentation process. These acids act as natural preservatives. They also contribute the “sour” flavor to sourdough.

In commercially yeasted breads, these bacterial cultures are not present, so alternative preservatives must be added.

Why this bread is great to eat

  1. It's delicious.
  2. It is made simply and with high-quality ingredients.
  3. Thorough fermentation breaks down flour starches and untangles knotted proteins.
  4. High hydration (water content) softens the dough and activates enzymes that break down starch and protein even further.
  5. A long, hot bake ensures that starches are gelatinized and gluten proteins fully cooked.

These last 3 reasons result in a loaf that is easy to digest. Many people who feel lethargic or bloated after eating other breads report that this bread does not bother their system.

Commercial and grocery-store breads usually contain added preservatives and sweeteners, rise by commercial yeast instead of natural fermentation, have a lower water content, and are not fully cooked. When you eat them, the flour has not been sufficiently broken down, and your stomach pays the price.

What is sourdough?

Sourdough is bread that rises using a fermented water-and-flour mixture called a natural leaven, or starter, instead of commercial yeast. It is not necessarily sour (most sold at this bakery aren't).

The leaven culture contributes a living host of yeasts and bacteria that work chemical wonders in the dough. Bacterial fermentation breaks down flour, unlocks nutrients, and lends a unique flavor to the dough. The yeasts live symbiotically with the bacteria and generate gasses that raise or “leaven” the dough.

During the fermentation process, bacteria in the starter produce lactic acid (floral and mild) and acetic acid (vinegary and tangy). The fermentation technique used here favors the milder lactic acid.

About the Business
Who is Joshua?

Photo of Joshua

Like most of the population, I started baking bread during the pandemic. I made just one loaf a week for my household, until I couldn't hold off the requests from friends and family for more. Baking for others gave rise to a desire to share exceptionally tasty and edible breads - breads that could, and would, be eaten three meals a day without any complaint of a stomachache.

During daylight hours, I run Spokes on a Wheel, an academic consulting and tutoring business. I'm a Bay Area native, and when I'm not baking or teaching, you might find me climbing at Ironworks, chasing down a disc at pickup ultimate, or hiking in Tilden.

I personally handle all baking and order fulfillment.

The bakery

Breads are mixed and baked at Joshua's home or at Anaviv, which has offered free use of their professional facility in exchange for... bread.

Ingredient sourcing

Basic sourdough bread has only three ingredients - flour, water, and salt. Of these, flour has a nearly exclusive impact on quality and nutrition.

Flour is sourced from Central Milling, King Arthur, Bob's Red Mill, and Giusto's.

Inclusions (nuts, seeds, etc.) and other ingredients (fruits for jam, etc.) are sourced locally from places like Monterey Market.

Whenever possible, organic flours and ingredients are used.

Requests & special orders

Please send an email with your inquiry!