Muddy Fork Bakery is committed to using organic and locally-grown ingredients. Our whole wheat, rye, spelt and kamut are organic and freshly ground in our stone mill. This recipe was inspired by the delicious whole-grain sourdoughs that Eric ate in Germany as an exchange student many years ago. Our whole wheat, rye, spelt and kamut are organic and freshly ground in our stone mill. This recipe was inspired by the delicious whole-grain sourdoughs that Eric ate in Germany as an exchange student many years ago. Our heirloom whole wheat, rye, spelt and KAMUT® khorasan wheat are organic and freshly ground in our stone mill. We started baking in 2010 out of our house, shortly after Indiana passed a new home-based vendor law. Muddy Fork Bakery's Challah. We use olive oil in the dough and topping. During the summer of 2017, we spent several months testing gluten-free flours and binders and developing a gluten-free sourdough starter. Artisan Baking Workshop slash & bake — demonstrating one simple way to score your bread. Learn more about our baking process here. You can find this bread served at Feast cafe in Bloomington. Bread in the best of the ancient tradition. It has a crisp, thin crust from baking directly on the brick of the oven. May 15. Proceed to the restaurant's website. This bread keeps for weeks. Their Neighbor Loaves are made of 100% freshly milled organic wheat grown at Janie’s Farm in Illinois. Muddy Fork Bakery is committed to using organic and locally-grown ingredients. We love the flavor of freshly ground rye flour so we use plenty of it, and we don’t cover it up with too much caraway. Restaurant menu. Most of the rye is ground on our stone mill, but some is sprouted and added to the loaf for some added nutrition and interesting texture. Made from 100% freshly stone-milled organic whole wheat with sunflower seeds, and leavened with the same culture as the rustic sourdough. Learn more about our baking process here. Muddy Fork Farm & Bakery. Read more about our baking process here. plans winter wonderland The public is invited to join the Sing for JOY! Whole-grain sourdough has a wonderfully complex flavor. 1 item in cart . This traditional, wheat-free bread has a creamy crumb and a wonderful rye grain flavor. We have home delivery and no-contact pickup options at 7 neighborhood locations and the bakery, and pickup at Bloomingfoods East and Woolery Mill (through October) and Switchyard (starting November). The name for this bread comes from the Latin “focus”, meaning hearth, so we couldn’t resist developing our own recipe with rosemary from our greenhouse. Rush Bowls menu #122 of 780 places to eat in Bloomington. 1.3K likes. We use locally raised / produced eggs, honey, meat and vegetables in our breads and pastries. 0:47. Click here to register online. We make this bread only by special order. Sing for JOY! All workshops take place in our bakery, using our wood-fired brick oven, and include a pizza lunch made by the participants. +1 812-624-1104. We bake it in a preheated Dutch oven, which transfers heat directly into the loaf, mimicking a stone oven, and which traps the steam from the loaf, facilitating the oven spring. Muddy Fork Bakery is owned by bakers Eric Schedler and Katie Zukof. We love the flavor of freshly ground rye flour so we use plenty of it, and we don’t cover it up with too much caraway. The large percentage of cooked organic steel-cut oats give this bread a moistness that holds for most of the week. We specialize in naturally … 86 grams eggs. 400 grams bread flour. Muddy Fork Bakery. Add to wishlist Add to compare Share. Muddy Fork offers day-long workshops in artisan bread and pastry making. How do the French say that something is dreadfully long? A deliciously moist and light sandwich bread, the oatmeal wheat is leavened by both sourdough and yeast, and is made from 60% freshly-milled turkey red whole wheat. Muddy Fork is home to Indiana’s only wood-fired brick-oven bakery, where we make the finest sourdough and whole-grain breads and stellar pastries. KY: I'm Kayte Young, this is Earth Eats, and we are back with Eric Schedler of Muddy Fork Bakery. Katie and Eric have lost their workspace, including their oven and with that their livelihood. 4595 Earl Young Rd, Bloomington. Muddy Fork Farm & Bakery. We specialize in naturally … Real rye bread like our New York grandparents made. We vended at the Bloomington Winter Farmers Market, making a 10-week commitment, filling a niche for a small, artisan baking operation. Payment may be made by credit card or by mailing a check. Bread in the best of the ancient tradition. Muddy Fork Sessions Suspended Due to Government advice about the COVID-19 virus currently going around the World and now appearing locally, all gardening sessions are formally suspended until further notice as of Monday 23rd March 2020. restaurantguru.com takes no responsibility for availability of the Muddy Fork Bakery menu on the website. Tell us where to leave the order and how to contact you . Our heirloom whole wheat, rye, spelt and KAMUT® khorasan wheat are organic and freshly ground in our stone mill. Indiana's wood-fired bread bakery, croissant makers, and teachers of sourdough and whole-grain baking. muddyforkbakery.square.site Muddy Fork Bakery is committed to using organic and locally-grown ingredients. Available with no seeds or rolled in sesame, poppy and fennel, the traditional flavors of Italian semolina bread, which is made from durum wheat, the modern relative of Kamut. Northern-European style 100% rye sourdough bread. View cart Muddy Fork Bakery will donate 50% of the income to Friends of the Library to help support library programs. Muddy Fork Farm & Bakery Proudly powered by WordPress. Made from 100% freshly stone-milled organic heirloom whole wheat, rolled in either sesame or sunflower seeds, and leavened with the same culture as the rustic sourdough. We bake our bread in a brick, wood-fired oven on our homestead in northeast Monroe County. The fermentation is long and slow, and the … We knead and shape our bread by hand and bake it in a brick, wood-fired oven on our homestead in northeast Monroe County. Pick up ingredients ahead the class (we can ship too), then follow along from home step-by-step with owner, baker and experienced teacher Eric Schedler. We use locally raised / produced eggs, honey, meat and vegetables in our breads and pastries. The combination of grains gives a dough that is richly-flavored, smooth, tender, and easy to stretch. 8 grams salt (2 scant tsp) 5 grams yeast. They say it's like "un jour sans pain," like a day without bread (pain doesn't mean pain, it means bread). We are now baking this bread on-site in our pizza oven at the Bloomington farmers’ market from April to November. Real rye bread like our New York grandparents made. We make our baguette with a combination of sourdough culture and yeast. Website design by Priscilla Borges.Header by Sam Barlett. We make our baguette with a combination of sourdough culture and yeast. No xanthan gum — the only ingredients are flours, water, salt, yeast, psyllium husk and a touch of local honey. The seeds create an aroma of freshly-baked bagels, and the crumb is wonderfully moist and keeps many days. Muddy Fork Bakery At Indiana’s only wood-fired bread bakery, we mill organic whole grains on a stone mill, make croissants and granola and teach baking classes. KAMUT® wheat is an ancient strain of wheat with a naturally sweet flavor and higher protein and iron content than modern wheats. Muddy Fork Bakery of Bloomington, Indiana is partnering with Artisan Grain Collaborative’s Neighbor Loaves program. First month’s bill as a solar producer. Visit the bakery Friday nights 5 – 7 pm for just-baked bread and cheese. #327 of 780 places to eat in Bloomington. Interact with Eric and the other participants throughout the day of the class, as we learn how to make croissants, from mixing the dough to layering the butter, to rolling, shaping and baking. Muddy Fork Bakery 4595 Earl Young Rd Bloomington, Indiana 47408, US +1 812-624-1104 muddyfork@gmail.com We use a lot of water and fire to achieve a bread that has a dark, crisp crust and creamy, moist interior. We make focaccia with our pizza dough recipe, which has 20% freshly-milled spelt and 20% freshly-milled kamut flours. Whole-grain sourdough has a wonderfully complex flavor. We use locally raised / produced eggs, honey, meat and vegetables in our breads and pastries. Muddy Fork Bakery is committed to using organic and locally-grown ingredients. This illustrates the disincentives in our system against both energy conservation and solar production. We bake our bread in a brick, wood-fired oven on our homestead in northeast Monroe County. Ingredients are just locally-grown rye, water and salt. 1.3K likes. It has a crisp, thin crust from baking directly on the brick of the oven. We had recently purchased 5 acres of undeveloped land in northern Monroe county, and as … Workshops are limited to 10 people, and the cost is $85 per person. Anyone who wants to purchase a loaf can go to the online store at muddyforkbakery.square.site. 32 grams sugar. Modeled after our best-selling seeded Kamut bread, this bread is 2/3 whole-grain, is leavened with a mix of sourdough starter and yeast, and is full of delicious and nutritious flax and pumpkin seeds, and rolled in sesame and poppy seeds. No info on opening hours. 40% rye (freshly milled), 60% white flour, sourdough bread with caraway seeds. We knead and shape our bread by hand and bake it in a brick, wood-fired oven on our homestead in northeast Monroe County. The beautiful golden color and naturally sweet, aromatic quality of the grain shines through in this simple bread. We make our bread in the ancient tradition of great bread–lots of water, freshly milled flour, salt and a wild leavening culture. 100% freshly stone-milled whole wheat, with a bit of Hunters’ Honey, rolled in sesame seeds, and leavened with yeast. Read more about our baking process here. Made from 80% whole grain, organic KAMUT® ground fresh on our stone mill and 20% white KAMUT®. Muddy Fork Bakery delivered 291 loaves to Mother Hubbard’s Cupboard already and hope to bake and deliver about 80 loaves per week. Many hours before you get your home delivery or bakery pickup, this fine crew is packing orders in the predawn hours, distancing as well as we can using our outdoor space as a supplement. winter wonderland Zoom sessions and sing holiday songs 2:45-3:45 p.m. each Wednesday in December. $$$$ Price range per person up to $10. We mill heirloom wheat, rye, spelt and kamut fresh for each bake on our stone mill. You may explore the information about the menu and check prices for Muddy Fork Bakery by following the link posted above. Menus of restaurants nearby . 40% rye (freshly milled), 60% white flour, sourdough bread with caraway seeds. We specialize in naturally-leavened (sourdough) bread, a process that requires patience and time, but results in superior flavor, texture, nutrition, and keeping quality of the bread. Holiday songs 2:45-3:45 p.m. each Wednesday in December baking this bread a moistness that holds for most of the Fork. 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