Bread and Flours Sourdough "Sammie" - Sliced
We tip our hat to Mr. Otto Frederick Rowedder. July 7, 1928, is the date this Iowan sold his 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 put out "Sliced" bread to the consuming public.
Sliced "Sammie" thickness of a slice - 0.4 inches / 11mm
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 handshaped into a pan, then baked. This crust is a classic sandwich style, light and chewable. We wait until this loaf fully cools, then place it through our commercial slicer.
Preservative free. Nothing artificial. Not sweetened with cane sugar, or high-fructose corn syrup. No bromated flour, No enriched flour. Local Whole Grain. No Sifting. Everything from the seed fresh ground on a stone mill. Wrapped in biodegradble food grade paper, finished with a cotton twine.
Organic Spring Wheat - 80% and local house milled stone ground whole Yecora Rojo from the Imperial Valley, California ( 100 miles south of Palm Springs, CA) - 20%, Sourdough Culture, Filtered Water, Pink Himalyan Salt
Care for Bread and Flours - Sourdough Sammie - Keep the sliced bread together to minimize moisture loss. Wrap it in cloth, place in bread box.
We are dedicating this line of sliced sourdough for those that want sliced bread. Our other artisan loaves will remain unsliced.
Checkout your state sandwich.
Rosenberg, Jennifer. "The History of Sliced Bread." ThoughtCo, Aug. 26, 2020, thoughtco.com/sliced-bread-invented-1779266.
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