bake - May/June 2020 - 32

The bakery produces

instant, I went from myself and two helpers to a crew

radical (beginning of the root system), we drain the

a variety of sprouted

of nearly 30. We moved into our own facility and here

water and grind the sprouts into a course mash; what we

we are today."

call our proto-dough. To that we add a small amount of

grain products that

sea salt and our unique sprouted sourdough starter. The

are gaining widespread appeal.

Of science and opinion

health of the starter and its vigor means everything

When people ask Michael what kind of bread is health-

to our bread's structure and ability to rise. The starter

iest, he always responds, Who's your baker? "If there's

is constantly fed with sprouted mash and kept in a

no individual behind the bread, look elsewhere," he

cool environment until we need it. Once we grind the

answers. "Find a baker in your neighborhood and support

sprouted grain and mix in the starter, we have a fairly

them. Ask that baker if he or she works with a sourdough

limited amount of time to weigh, shape, proof and bake

and buy those loaves. If they offer a sprouted grain

-- sprouting degrades gluten -- so if anything slows us

bread, try that as well."

up (an oven goes down, say) we often see the loaves

The baker admits that he mainly learns from

tearing and deflating."

his customers and what they tell him. Initially, the
bakery catered mainly to diabetics who inform him

Catering to a cause

that the bread does not spike their blood sugar

The benefits of flour free bread are strictly for the

response. "Lately, we're seeing a lot of 'bread refu-

consumer, he explains. Making bread with flour makes

gees,' people who once loved bread but decided

the process much simpler and much less constrained

they could not eat it due to gluten or general wheat

by time and temperature, he adds. It also makes it a

allergies until they found us."

lot easier to add in ingredients, such as gluten, yeast,

source grain exclusively from area growers they know,

enhancers, and preservatives that can offer a more
standardized loaf with a longer shelf life.  

and they only buy organic. They soak the berries for

The advantages of working without flour is for the

approximately 24 hours. The soak involves repeated

consumer, Michael says. The flavor and texture of the

rinses; this cleans the grain as they drain off discoloration,

bread is nearly beyond description.

un-hulled grain, weed matter, etc. The goal is to have
the wheat clean and the water running clear.

"We like to say our crumb has teeth and bites back
because you can taste and feel the components of

"We think this cleansing with water is essential in our

the grain with every bite," he says. "The pita bread is

sprouting process and the only way you can do it is to

perfect to me; it's versatile, you can use it as a bun or

commit to sprouted grain," Michael explains. "Once the

like an English muffin or a small pizza crust.  We size it

grain has sprouted with the visible emergence of the

to fit into the toaster and even after it's been frozen it

32 < MAY-JUN 2020 | bakemag.com

DOUG MICHAEL

The bakers at Columbia County Bread are careful to


http://www.bakemag.com

bake - May/June 2020

Table of Contents for the Digital Edition of bake - May/June 2020

bake - May/June 2020 - 1
bake - May/June 2020 - 1
bake - May/June 2020 - 2
bake - May/June 2020 - 3
bake - May/June 2020 - 4
bake - May/June 2020 - 5
bake - May/June 2020 - 6
bake - May/June 2020 - 7
bake - May/June 2020 - 8
bake - May/June 2020 - 9
bake - May/June 2020 - 10
bake - May/June 2020 - 11
bake - May/June 2020 - 12
bake - May/June 2020 - 13
bake - May/June 2020 - 14
bake - May/June 2020 - 15
bake - May/June 2020 - 16
bake - May/June 2020 - 17
bake - May/June 2020 - 18
bake - May/June 2020 - 19
bake - May/June 2020 - 20
bake - May/June 2020 - 21
bake - May/June 2020 - 22
bake - May/June 2020 - 23
bake - May/June 2020 - 24
bake - May/June 2020 - 25
bake - May/June 2020 - 26
bake - May/June 2020 - 27
bake - May/June 2020 - 28
bake - May/June 2020 - 29
bake - May/June 2020 - 30
bake - May/June 2020 - 31
bake - May/June 2020 - 32
bake - May/June 2020 - 33
bake - May/June 2020 - 34
bake - May/June 2020 - 35
bake - May/June 2020 - 36
bake - May/June 2020 - 37
bake - May/June 2020 - 38
bake - May/June 2020 - 39
bake - May/June 2020 - 40
bake - May/June 2020 - 41
bake - May/June 2020 - 42
bake - May/June 2020 - 43
bake - May/June 2020 - 44
bake - May/June 2020 - 45
bake - May/June 2020 - 46
bake - May/June 2020 - 47
bake - May/June 2020 - 48
bake - May/June 2020 - 49
bake - May/June 2020 - 50
bake - May/June 2020 - 51
bake - May/June 2020 - 52
bake - May/June 2020 - 53
bake - May/June 2020 - 54
bake - May/June 2020 - 55
bake - May/June 2020 - 56
bake - May/June 2020 - 57
bake - May/June 2020 - 58
bake - May/June 2020 - 59
bake - May/June 2020 - 60
http://digital.bakemag.com/sosland/bake/2020_06_01
http://digital.bakemag.com/sosland/bake/2020_05_01
http://digital.bakemag.com/sosland/bake/2020_04_01
http://digital.bakemag.com/sosland/bake/2020_02_01
http://digital.bakemag.com/sosland/bake/2020_01_01
http://digital.bakemag.com/sosland/bake/2019_12_01
http://digital.bakemag.com/sosland/bake/2019_11_01
http://digital.bakemag.com/sosland/bake/2019_10_01
http://digital.bakemag.com/sosland/bake/2019_09_01
http://digital.bakemag.com/sosland/bake/2019_08_01
http://digital.bakemag.com/sosland/bake/2019_07_01
http://digital.bakemag.com/sosland/bake/2019_06_01
http://digital.bakemag.com/sosland/bake/2019_05_01
http://digital.bakemag.com/sosland/bake/2019_04_01
http://digital.bakemag.com/sosland/bake/2018_07_02
http://digital.bakemag.com/sosland/bake/2019_03_01
http://digital.bakemag.com/sosland/bake/2019_02_01
http://digital.bakemag.com/sosland/bake/2019_01_01
http://digital.bakemag.com/sosland/bake/2018_12_01
http://digital.bakemag.com/sosland/bake/2018_11_01
http://digital.bakemag.com/sosland/bake/2018_10_01
http://digital.bakemag.com/sosland/bake/2018_09_01
http://digital.bakemag.com/sosland/bake/2018_08_01
http://digital.bakemag.com/sosland/bake/2018_07_01
http://digital.bakemag.com/sosland/bake/2018_06_01
http://digital.bakemag.com/sosland/bake/2018_05_01
http://digital.bakemag.com/sosland/bake/2018_04_01
http://digital.bakemag.com/sosland/bake/2018_03_01
http://digital.bakemag.com/sosland/bake/2018_02_01
http://digital.bakemag.com/sosland/bake/2018_01_01
http://digital.bakemag.com/sosland/bake/2017_12_01
http://digital.bakemag.com/sosland/bake/2017_11_01
http://digital.bakemag.com/sosland/bake/2017_10_01
http://digital.bakemag.com/sosland/bake/2017_09_01
http://digital.bakemag.com/sosland/bake/2017_08_01
http://digital.bakemag.com/sosland/bake/2017_07_01
http://digital.bakemag.com/sosland/bake/2017_06_01
http://digital.bakemag.com/sosland/bake/2017_05_01
http://digital.bakemag.com/sosland/bake/2017_04_01
http://digital.bakemag.com/sosland/bake/2017_03_01
http://digital.bakemag.com/sosland/bake/2017_02_01
http://digital.bakemag.com/sosland/bake/2017_01_01
http://digital.bakemag.com/sosland/bake/2016_12_01
http://digital.bakemag.com/sosland/bake/2016_11_01
http://digital.bakemag.com/sosland/bake/2016_10_01
http://digital.bakemag.com/sosland/bake/2016_09_01
http://digital.bakemag.com/sosland/bake/2016_08_01
http://digital.bakemag.com/sosland/bake/2016_07_01
http://digital.bakemag.com/sosland/bake/2016_06_01
http://digital.bakemag.com/sosland/bake/2016_05_01
http://digital.bakemag.com/sosland/bake/2016_04_01
http://digital.bakemag.com/sosland/bake/2016_03_01
http://digital.bakemag.com/sosland/bake/2016_02_01
http://digital.bakemag.com/sosland/bake/2016_01_01
http://digital.bakemag.com/sosland/bake/2015_12_01
http://digital.bakemag.com/sosland/bake/2015_10_01
http://digital.bakemag.com/sosland/bake/2015_09_01
http://digital.bakemag.com/sosland/bake/2015_08_01
http://digital.bakemag.com/sosland/bake/2015_07_01
http://digital.bakemag.com/sosland/bake/2015_06_01
http://digital.bakemag.com/sosland/bake/2015_05_01
https://www.nxtbook.com/sosland/bake/2015_04_01
http://digital.bakemag.com/sosland/bake/2015_03_01
https://www.nxtbook.com/sosland/bake/2015_02_01
https://www.nxtbook.com/sosland/bake/2015_01_01
https://www.nxtbook.com/sosland/bake/2014_12_01
https://www.nxtbook.com/sosland/bake/2014_10_01
https://www.nxtbook.com/sosland/bake/2014_09_01
https://www.nxtbook.com/sosland/bake/2014_08_01
https://www.nxtbook.com/sosland/bake/2014_07_01
https://www.nxtbook.com/sosland/bake/2014_06_01
https://www.nxtbook.com/sosland/bake/2014_05_01
https://www.nxtbook.com/sosland/bake/2014_04_01
https://www.nxtbook.com/sosland/bake/2014_03_01
https://www.nxtbook.com/sosland/bake/2014_02_01
https://www.nxtbook.com/sosland/bake/2014_01_01
https://www.nxtbook.com/sosland/bake/2013_11_01
https://www.nxtbook.com/sosland/bake/2013_11_02
https://www.nxtbook.com/sosland/bake/2013_10_01
https://www.nxtbook.com/sosland/bake/2013_09_01
https://www.nxtbook.com/sosland/bake/2013_08_01
https://www.nxtbook.com/sosland/bake/2013_07_01
http://digital.bakemag.com/sosland/bake/2013_06_01
https://www.nxtbook.com/sosland/bake/2013_05_01
https://www.nxtbook.com/sosland/bake/2013_04_01
https://www.nxtbook.com/sosland/bake/2013_03_01
https://www.nxtbook.com/sosland/bake/2013_02_01
https://www.nxtbook.com/sosland/bake/2013_01_01
https://www.nxtbook.com/sosland/bake/2012_11_01
https://www.nxtbook.com/sosland/bake/2012_10_01
https://www.nxtbook.com/sosland/bake/2012_09_01
https://www.nxtbook.com/sosland/bake/2012_08_01
https://www.nxtbook.com/sosland/bake/2012_07_01
https://www.nxtbook.com/sosland/bake/2012_06_01
https://www.nxtbook.com/sosland/bake/2012_05_01
https://www.nxtbook.com/sosland/bake/2012_04_01
https://www.nxtbook.com/sosland/bake/2012_03_01
https://www.nxtbook.com/sosland/bake/2012_02_01
https://www.nxtbook.com/sosland/bake/2012_01_01
https://www.nxtbookmedia.com