 Our Bakery |
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 Our Wood-fired Bread |
 Sauerkraut and Kombucha |
 Fermented Rice Sourdough Bread |
 Fire light from the oven |
 Sandwich or Round styles |
 Making bread on our rancho |
 Checking on the bread in the oven |
 Kimchi, Fermented Beans and Pickles |
 All our amazing Ferments |
 Friends enjoying the vibe |
 Even the dogs like the sunsets |
 More bread Mmmmm |
 Pizza Night! |
 Pizza Night on the Rancho |
 Sauerkraut |
 Yogurt-fermented Sourdough Cinnamon Buns |
 Nutrient-dense Gluten-free Brownies with superfoods |
 Our notice board |
 Us at an event in town |
 Sab packing up the breads |
 Turmeric Kimchi |
 Fermented Hot Sauce |
 Oats and Quinoa breads |
 Mmmm Pizza |
 Oats loaf |
 Our ferment table |
 Bakery with a view |
 Pizza crusts waiting |
 The line up |
 Dane and Sab at Pizza Night |
 Buckwheat sourdough crackers |
 strawberry or mango kombucha |
Wood-fired Sourdough Bakery, Pizzeria & Wild Desert Fermentary
Ancestral style nutrient dense products from our wilderness rancho
All our products are done in small batches from our rustic off-grid ranch. We believe in only eating healthy nutrient-dense ancestral foods and one way we do this is through sprouting and fermenting. This traditional way to prepare grains is used in all our baking.Â
This is an ancestral way of making bread and has allowed many gluten-intolerant people the opportunity to enjoy bread once again. We only use organic ingredients and source supplies locally (as much as possible) as well as don't use any refined sugars, synthetic sweeteners, or inflammatory oils. We also use our own rancho eggs for baking and New Zealand grass-fed butter. Being a zero-waste business is also very important to us and we collect and re-use all our glass jars and bottles, otherwise destined for the garbage.  We are working on establishing a high-demand, speciality business that could support us in the low-impact lifestyle we desire while also helping to educate the community on living a healthier, robust life.
Fermented Grains Sourdough Bread
How our Bread is Made
We always soak or sprout the grains first (Oats, Rice and Quinoa) that we use for our bread. This helps to remove the phytic acid which would otherwise block absorption of the minerals that bind to the nutrients. Soaking also neutralizes enzyme inhibitors and promotes beneficial enzymes while increasing the B vitamin content in the food and breaking down any complex sugars. This important step is essential to the health benefits of our ancestral-style bread. The grains are then cooked and fermented with the sourdough starter and flour for 12-24 hours. Then they are transferred to dough balls and set to rise twice before baking in our off-grid wood-fired oven. All our breads are handmade on our wilderness ranch, done in small batches and only have 4 ingredients: Flour, water, sea-salt, and the grains of oats, rice or quinoa.
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How long will it last?
Not only does using live instead of dried yeast change the flavor but with the addition of the fermentation process it also means that it stays fresh after being baked much longer than conventional baked bread and doesn’t require any extra preservatives to ward off mold. It remains very fresh-like for over 7 days on the counter and even weeks if refrigerated, that is if you don’t eat it all first!
Is our Bread & Pizza gluten-free?
Full Disclaimer
Due to so many people asking about our products being gluten-free, we decided to prepare this little write up to explain things easier. First of all, we always soak and/or sprout the grains that we use for our bread and ferment our Sourdough Pizza Dough for 24 hours. This process helps to remove the phytic acid (a substance present in the bran of all grains that inhibits absorption of calcium, magnesium, iron, copper and zinc) and is often the culprit to digestive issues and most gluten intolerance. Soaking also neutralizes enzyme inhibitors and promotes beneficial enzymes while increasing the B vitamin content in the food and breaking down any complex sugars. This important step is essential to the health benefits and ease of digestibility for gluten intolerant folks in our bread and pizza dough. The soaked/sprouted grains we use for our bread are then cooked and followed by a 12-24 hour fermentation process with the sourdough starter. Then they are transferred to dough balls and set to a slow-rise before baking in our off-grid wood-fired oven. All our breads and pizza doughs are handmade on our wilderness ranch and done in small batches with minimal and organically sourced ingredients.
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Most people with gluten-intolerances have no problem digesting our bread or pizza. In fact, we could estimate that over half of our customers are in this category. It’s because the fermentation is like a pre-digestion process that breaks down the flour into a nutritious food that is easy to digest and full of probiotics which is good for gut health too. However, we can’t guarantee that there is absolutely no gluten in it, and although it would be very small, people who have celiac disease may not be able to digest it the same way someone who has gluten intolerance would and so is therefore at the discretion of the customer.
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