Grape Seed Flour Ciabatta



It seems most food trends originate in California, and this is no different! They’ve figured out a way to use the remains of the humble grape after wine making, and it happens to now be considered one of the “superfoods”, high in antioxidants, flavor and nutrition!


You can find grapeseed flour in pretty much any wine varietal. Chefs are using it in foods that would pair well with that particular wine. Since it isn’t actually a flour, rather the skins and seeds after processing, it can’t be used 100% in a bread, but the little that can be used imparts a very unique flavor and color to the bread. My friend, Craig Ponsford, claims he can make a shortbread cookie with no butter that smells and tastes like a normal shortbread cookie, claiming the Chardonnay flour has such a “buttery” flavor. Crazy!


This months bread will be Ciabatta with Chardonnay grapeseed flour. More information on grapeseed flour and its health benefits can be found here.






AP Flour

Maine Grains 75% extraction “sifted” flour

Whole Wheat Flour

Chardonnay Grapeseed Flour





                      Toasted Buckwheat




This months bread is Toasted Buckwheat. Buckwheat itself cannot be made into bread if used 100%, so the bread is mostly made with wheat flour, augmented a little with buckwheat flour. Buckwheat groats, toasted to bring out more of their unique flavor are added generously, creating a very aromatic bread. Groats are the hull-less whole grain itself. 


Buckwheat has a very unique flavor, especially when the groats are toasted. The name is confusing, considering it is not related to wheat, being a distant cousin of Rhubarb. The grain is used in all kinds of different foods from breakfast cereals, Soba noodles and savory crepes in Brittany, France. This bread is particularly tasty with a stinky, runny cheese. 







Maine Grains Sifted 75% Extraction Wheat Flour

North Country Farms Whole Wheat Flour

Whole Buckwheat Flour

Whole Toasted Buckwheat Groats




                    Panettone (pah-ne-toe-nay)


     2014-12-21 12.03.03

Panettone has joined Stollen for our Holiday bread selection. This Italian bread is traditionally eaten once a year, but can be found year round. It’s easily identifiable in the grocery store in a festive box, with a long list of ingredients, including artificial preservatives to keep it fresh. Our Panettone doesn’t have any artificial preservatives, but due to the complex sourdough fermentation schedule, batter like consistency of the dough and high fat content, it will stay fresh for a month or more! Many refer to it as a cake for this reason.


This is a perfect bread to show off how manipulating fermentation times and temperatures, we are able to make a sourdough bread that is light, and devoid of sour flavor! There is a touch of yeast in the dough to give that extra little bit of lift in the oven, but not enough to really matter to tell the truth.


Panettone is loaded with candied orange peel, candied lemon peel, raisins and BUTTER! It’s great eaten alone, slathered with more butter or Americanized as french toast. Lynn says it makes the best bread pudding in the world. WOW. You might want to buy two loaves.


Available for 3 days only this year-December 22,23 and 24.


All Purpose Wheat Flour

Maine Grains 75% extraction Wheat Flour

Diastatic dry Malt


Egg Yolks





Vanilla Beans

Orange Zest

Candied Orange Peel

Candied Lemon Peel

Maine Grains Baguettes


This months bread will be baguettes made with more of the Maine Grains sifted flour.




Our French baguettes are made with white All Purpose flour, with a little bit of yeast in the Pre-Ferment as well as the final dough. Our Sourdough baguettes have a touch of the sifted flour in them, and no commercial yeast. The baguettes this month will be 100% sifted flour, with a little bit of yeast in the pre-ferment, in addition to natural leavening.





Maine Grains 75% Sifted Wheat Flour









Fall in Normandie, France brings Pain Normande. This bread  is a specialty of the region showcasing the apples that have just come back from harvest. Bakers will either use some of the local “hard” or alcoholic cider, or fresh cider. Oftentimes, they will use fresh cider that has just begun to go off or turn sour believing that it helps with fermentation. Continue reading