Thank you for visiting Gutes Brot.
I'm just going to say Sourdough is AMAZING!!!! It's amazing knowing that I'm making bread the way my great great grandmothers before me did for their families with Simply - Flour, Salt and Water. It's the the healthiest bread I can give my family.
It's naturally Lower in Carbs, Glutens and Sugars due to the Traditional Fermentation process which I stretch out as long as I can. A "Long Fermented Traditionally made Loaf of Sourdough" is Special. It tastes Amazing and the process takes almost 2 whole days to Make, Rise, Bake and Cool.
This process not only makes it healthier but more nutritious. The act of fermentation enhances not just taste with a slightly sour flavor but the nutritional content. It makes the loaf extremely digestible. Most people who have bad gluten intolerance (like me) can eat this bread without the pain, bloating and that tummy upset commercial type breads cause us.
I started making this bread for my family and myself around 2016 and became completely addicted to the process - just fell in love with it.
Soon others were asking me to share my breads and here I am. 😁 I never thought this would be something I'd be doing as a profession but I have found I really enjoy this so much - even if it involves a lot of early mornings and some serious late nights.
After I learned how to not kill my "Starter" I ordered a starter from a sourdough starter collector. This person traveled around the world documenting and collecting (old) starters. I obtained an almost 400 year old starter from a region of Germany where my mother's Great Grand parents came from. Back then villages, neighbors and families would share their starters. (Is this the starter my ancestors used many years ago? - Maybe ♥️ I'd like to think so.)
Does an "Old" starter mean it's better ? - not really but it's special to me and I give it lots of extra love. (It’s my Personal Connection with what I do.) it’s special to me and I love sharing that with anyone who will listen.
I will say I've worked with many starters and this is now the only starter I use. I love the flavor, the strength of it. Anyways, that is also where the name "GUTES BROT" comes from - It's "Good Bread" in the German Language. I call my starter "Gutie" for short. It's also tradition that a baker Names their starter. Truly "Gutie" is a member of our family.
A sourdough starter is also called a levain, is a fermented dough filled with natural, wild yeast and a bacteria called lactobacilli. The starter is what makes sourdough bread rise. This is a natural process that has been practiced for 5,000 years, humans have mixed flour and water, waited for it to ferment, and then used it as leavening for bread.
A portion of the starter is added to flour, salt and water to create the dough. During the time it rises the lactobacillus feeds off the sugars, glutens and carbs it in turn gets fabulously phat and fluffy but this process does take many, many - many hours. Then it is shaped and placed in baskets to rise another final time, it’s scored with a razor (this is a whole other process) scoring create a way and direction for the breads to expand without bursting.
A portion of the starter is added to flour, salt and water to create the dough. During the time it rises the lactobacillus feeds off the sugars, glutens and carbs it in turn gets fabulously phat and fluffy but this process does take many, many - many hours. Then it is shaped and placed in baskets to rise another final time, it’s scored with a razor (this is a whole other process) scoring create a way and direction for the breads to expand without bursting.
To keep "Gutie" alive I must feed him regularly fresh flour and water to continue to maintain him. My hope is one-day my great grand children will love "Gutie" as much as me and make lots of Gutes Brot for their families.
The opposite of Gutes Brot is what I refer to as "EVIL Bread" my kids have often been heard saying as a waitress places a basket of rolls on the table "Uh oh .... It's Evil Bread!" Lol Commercial Breads are Simply - Evil. They use commercial yeasts for quick rise. (Quick rise) means More sugars, carbs and Glutens (our bodies don't know how to process it all - making us sick.) Commercial breads are also loaded with chemicals to preserve a long shelf life. Commercial breads are just Evil.
The opposite of Gutes Brot is what I refer to as "EVIL Bread" my kids have often been heard saying as a waitress places a basket of rolls on the table "Uh oh .... It's Evil Bread!" Lol Commercial Breads are Simply - Evil. They use commercial yeasts for quick rise. (Quick rise) means More sugars, carbs and Glutens (our bodies don't know how to process it all - making us sick.) Commercial breads are also loaded with chemicals to preserve a long shelf life. Commercial breads are just Evil.
I deliver my breads locally in the Bradford County area and travel to Levy County every couple weeks when I visit my family in Cedar Key. (I grew up in Cedar Key) all of my family are Commercial Water Workers a wonderful family heritage that makes me proud. The Gulf and fresh Salt air is the reason I ONLY use Pure Sea Salt in my breads (it's special to me and my family) and I think it makes Gutes Brot something I am proud of it’s uniquely mine. There are never any anti caking agents (which can trigger inflammation) in my salts it's pure and simple , natural-Sea Salt.
You will find my breads in the online store and I also extra products that compliment my breads things like Organic Jams, Living MicroGreens, Herbal Infused Vinegars (with mother) etc.
Anne ♥️