Our Sourdough "Sammie" is freshly sliced for the perfect sourdough bread for toast or sandwiches. This is our exclusive, sourdough bread that arrives sliced to our customers. Our process is traditionally crafted with time and fermentation for flavor and nutrient-rich sourdough.
We bake with intention, and without added preservatives, dough conditioners, added chemicals or instant yeast. All natural. Naturally leavened. No bromated or enriched flour. No added sugar or sweetners.
Ingredients:
80% European Style White Flour
20% Organic Whole California Wheat Flour
Pink Himalayan Salt
Filtered Water
Sourdough Culture
We recommend slicing and freezing whatever you are not going to eat in three days. Then, take out a slice and toast it.
"Sammie" Sourdough
We tip our hat to Mr. Otto Frederick Rowedder. On July 7, 1928, this Iowan citizen sold his bread slicer machine to Mr. Frank Bench, a baker, in Chillicothe, Missouri.
The Rohwedder Bread Slicer was three feet wide by five feet tall. Mr. Frank Bench was the first to sell "Sliced" bread to the public.
Bread and Flours Sliced "Sammie" thickness of a slice - 0.4 inches / 11mm
Bread and Flours - Shape of the Loaf - 8 inches long, 4.25 inches high, 4 inches wide - Rectangular in shape
Number of slices per loaf - 16-17slices
Our Sourdough "Sammie" is hand-shaped into a pan and baked. The crust is a classic sandwich style, light and chewable. We wait until the loaf fully cools before placing it through our commercial slicer.
Credits:
Rosenberg, Jennifer. "The History of Sliced Bread." ThoughtCo, Aug. 26, 2020, thoughtco.com/sliced-bread-invented-1779266.
http://www.homeofslicedbread.com/#history
Photo Credits - Chillicothe Constitution-Tribune and the Rohwedder family.
Photo 1 - Bread and Flours - Sourdough Sammie
Photo 2 - Bread and Flours - Slicer
Photo 3 - The Rohwedder Bread Slicer
Photo 4 - Mr. Otto Frederick Rohwedder, inventor
Photo 5 - Mr. Frank Bench, baker