Saturday, January 22, 2011

Bundle up, grab a cup of coffee and come see us this morning! We will be at Coppell Farmers Market and Austin Barton Creek. If you are going to someone's house for dinner tonight, bring them something other than a bottle of wine. Something they can't get anywhere else around.....a loaf of our Pain au levain!

Thursday, November 11, 2010

Happy Birthday to The Village Baking Co. Sourdough Starter!

Seven years ago today, The Village Baking Co. began with the birth of our Sourdough Starter. As Clint returned to Dallas from the San Francisco Baking Institute, he had one thing in mind, to start baking the best sourdough bread in the South. Seven years later the sourdough continues to rise as we "spread the loaves" across Texas. Pick up the birthday bread at your local farmers market and celebrate!

Sourdough is the oldest and most original form of leavened bread. The oldest recorded use of sourdough is from the Ancient Egyptian civilizations.
It was probably discovered as most things are by accident. The first recorded civilization we know about that used sourdough was the Egyptians around 1500 BC. There are many stories as to how they first discovered it, but you can probably imagine that some bread was left out and some of the wild yeast spores that are in the air at all times got mixed in the dough and they noticed that it rose and was lighter than the usual flat breads. The Egyptians also made a lot of beer and the brewery and the bakery were often in the same place. a batch of flour may have been mixed with beer and produced a light loaf of bread, or the wild yeast spores were thick from the brewing and they got into the bread doughs and caused them to rise considerably more than the usual wild sourdoughs. Through trial and error they found out that some of these sourdough cultures worked and tasted better than others. They could keep this culture alive by saving from their baking a little raw dough and adding more flour to it, and it would produce the same flavor. This is known as a sourdough starter. A good sourdough culture became very important to day to day living, and even taken by explorers when they went on expeditions around the world.

During the gold rush days in California, some of the Boudin family who were well known master Bakers from France came to the San Francisco area. They found out that the sourdough culture there was very unique and they became very famous for their bread with this special flavor. The miners flocked to this bakery every morning for this special tasting bread. Since 1849 they have been using the same sourdough culture, which they call a "Mother dough" and the same recipe, flour, water, a pinch of salt and some of the this "Mother Dough".So important is their "Mother Dough" it was heroically saved by Louise Boudin during the Great San Francisco Earthquake of 1906.
Sourdough also came in handy 'when old timers had to tan hides. They rubbed it into the skin, fur side down till soft and dry. Some claim there starters to the fame of originating in the old country or from the Klondike era. Recently a sum of $600.00 American was paid by a restaurant desiring the authenticity of Alaskan sourdough from the gold rush days.

DID YOU KNOW....Sourdough turns Carbohydrates into Proteins?
They say that Sourdough contains the greatest amount of protein for it's weight and size of any comparable food. "Hmm" I thought "just how does that come about when it's ingredients are all carbohydrates?" Apparently a wild yeast forms in the fermentation process of the starter. At that stage, a starch food is turned into a protein dynamo food.

Friday, August 13, 2010

We will be at the following Farmers Markets tomorrow morning:

White Rock

Hope to see you all there.

Hatch Chile's are here!

Hatch is a small farming community in South Central New Mexico about 80 north of El Paso, Texas. It is known as the Chile Capital of the World. These Chile’s have a very short six week growing season from the end of July though August. Don’t be fooled by just the name “Hatch Green Chile’s” in the chain stores all around town because very rarely do these come from the Hatch Valley. The most common variety is a large meaty Chile ranging in size from 7-10 inches. They have a heat range from mild to very hot. These little jewels loss their quality if they aren’t packed and referegated right away. Our Chiles come from Berridge Farms, where they take tremendous care to make sure we get the freshest finest quality Chiles we can buy.

We will be baking a Hatch Green Chile/Sharp Cheddar boule for the Saturday markets. Please come by and see us.

Saturday, August 7, 2010

August 7

Come see us at the market this morning.....Coppell, Frisco, McKinney, West Village and Keller. We'll have some fresh bread and pastries to "cool" you off.
Photo by AMWZ Photography

Friday, July 9, 2010

July 10th Market

We will be at the following markets this saturday come rain or shine. Hope to see you all out supporting local food!
Chestut Square-McKinney, White Rock, Frisco, Coppell, Keller and Barton Creek-Austin

Friday, June 18, 2010

How Far does your food Travel to get on your plate in Texas?

A major study called "Food, Fuel, and Freeways" recently put out by the Leopold Center for Sustainable Agriculture in Iowa compiled data from the U.S. Department of Agriculture to find out how far produce traveled to a Chicago "terminal market" -- where brokers and wholesalers buy produce to sell to grocery stores and restaurants.

The average Food travels 1500 miles to reach your plate. Those of us who shop at local farmers markets are making the transition to support the local food system. We can eat locally and seasonally with little sacrifice. In Texas, still some crops simply aren’t available in our climate. But we can begin to look at imported foods as things that supplement our local foods.

Supporting our local farmers markets will only encourage those farmers around Texas to start looking at ways to make a living. The average age of a farmer is 56 years old. This is insane! At the same time only 2% of the U.S. population is living outside of the urban cities. In 1935 80% of the U.S. population was living in rural areas.

At the bakery we try to buy as much local as we possibly can. For instance, in our croissant’s the butter comes from East Texas, our milk comes from central Texas, the sugar comes from East Texas and the Flour comes from Utah.

Here are some averages for a Terminal Market:

Apples 1,555 miles
Tomatoes 1,369 miles
Grapes 2,143 miles
Beans 766 miles
Peaches 1,674 miles
Winter Squash 781 miles
Greens 889 miles
Lettuce 2,055 miles