We bake our bread in a brick, wood-fired oven on our homestead in northeast Monroe County. Muddy Fork Farm & Bakery. We use locally raised / produced eggs, honey, meat and vegetables in our breads and pastries. Read more about our baking process here. Muddy Fork Bakery of Bloomington, Indiana is partnering with Artisan Grain Collaborative’s Neighbor Loaves program. 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. We make this bread only by special order. The Bloomington Winter Farmers Market now runs a year-round market. Done . No xanthan gum — the only ingredients are flours, water, salt, yeast, psyllium husk and a touch of local honey. This recipe was inspired by the delicious whole-grain sourdoughs that Eric ate in Germany as an exchange student many years ago. 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. All workshops take place in our bakery, using our wood-fired brick oven, and include a pizza lunch made by the participants. Whole-grain sourdough has a wonderfully complex flavor. We are now baking this bread on-site in our pizza oven at the Bloomington farmers’ market from April to November. 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. 40% rye (freshly milled), 60% white flour, sourdough bread with caraway seeds. First month’s bill as a solar producer. We use a lot of water and fire to achieve a bread that has a dark, crisp crust and creamy, moist interior. 40% rye (freshly milled), 60% white flour, sourdough bread with caraway seeds. Muddy Fork Bakery. Learn more about our baking process here. 1.3K likes. Katie and Eric have lost their workspace, including their oven and with that their livelihood. We bake our bread in a brick, wood-fired oven on our homestead in northeast Monroe County. $$$$ Price range per person up to $10. This illustrates the disincentives in our system against both energy conservation and solar production. It has a crisp, thin crust from baking directly on the brick of the oven. Muddy Fork offers day-long workshops in artisan bread and pastry making. #327 of 780 places to eat in Bloomington. 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). Payment may be made by credit card or by mailing a check. Real rye bread like our New York grandparents made. 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. We use a lot of water and fire to achieve a bread that has a dark, crisp crust and creamy, moist interior. Bread in the best of the ancient tradition. We use locally raised / produced eggs, honey, meat and vegetables in our breads and pastries. Sing for JOY! 4595 Earl Young Rd, Bloomington. 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. Artisan Baking Workshop slash & bake — demonstrating one simple way to score your bread. We use locally raised / produced eggs, honey, meat and vegetables in our breads and pastries. We mill heirloom wheat, rye, spelt and kamut fresh for each bake on our stone mill. The combination of grains gives a dough that is richly-flavored, smooth, tender, and easy to stretch. Menus of restaurants nearby . muddyforkbakery.square.site We specialize in naturally … 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. 86 grams eggs. Muddy Fork Bakery's Challah. 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. 1 item in cart . Ingredients are just locally-grown rye, water and salt. 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 is committed to using organic and locally-grown ingredients. No caraway. No info on opening hours. We specialize in naturally … 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. Their Neighbor Loaves are made of 100% freshly milled organic wheat grown at Janie’s Farm in Illinois. 400 grams bread flour. Whole-grain sourdough has a wonderfully complex flavor. 32 grams sugar. 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 Farm & Bakery Proudly powered by WordPress. We use olive oil in the dough and topping. The fermentation is long and slow, and the … We vended at the Bloomington Winter Farmers Market, making a 10-week commitment, filling a niche for a small, artisan baking operation. Made from 80% whole grain, organic KAMUT® ground fresh on our stone mill and 20% white KAMUT®. Restaurant menu. KY: I'm Kayte Young, this is Earth Eats, and we are back with Eric Schedler of Muddy Fork Bakery. We use locally raised / produced eggs, honey, meat and vegetables in our breads and pastries. Real rye bread like our New York grandparents made. View cart This bread keeps for weeks. We had recently purchased 5 acres of undeveloped land in northern Monroe county, and as … The seeds create an aroma of freshly-baked bagels, and the crumb is wonderfully moist and keeps many days. It has a crisp, thin crust from baking directly on the brick of the oven. Traditionally northern European rye, made with just organic rye, water and salt. Learn more about our baking process here. Muddy Fork Bakery is committed to using organic and locally-grown ingredients. Bread in the best of the ancient tradition. We make our baguette with a combination of sourdough culture and yeast. Workshops are limited to 10 people, and the cost is $85 per person. Website design by Priscilla Borges.Header by Sam Barlett. Add to wishlist Add to compare Share. 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. 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. Freshly ground wheat is so sweet that we only use a tablespoon of honey per loaf. We make focaccia with our pizza dough recipe, which has 20% freshly-milled spelt and 20% freshly-milled kamut flours. The beautiful golden color and naturally sweet, aromatic quality of the grain shines through in this simple bread. We are making Pita bread today, using Muddy Fork’s freshly ground spelt flour. Muddy Fork Bakery is owned by bakers Eric Schedler and Katie Zukof. Tell us where to leave the order and how to contact you . We make our bread in the ancient tradition of great bread–lots of water, freshly milled flour, salt and a wild leavening culture. Northern-European style 100% rye sourdough bread. Muddy Fork Bakery 4595 Earl Young Rd Bloomington, Indiana 47408, US +1 812-624-1104 muddyfork@gmail.com We knead and shape our bread by hand and bake it in a brick, wood-fired oven on our homestead in northeast Monroe County. 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. We started baking in 2010 out of our house, shortly after Indiana passed a new home-based vendor law. Read more about our baking process here. The large percentage of cooked organic steel-cut oats give this bread a moistness that holds for most of the week. +1 812-624-1104. Made from 60% freshly stone-milled organic KAMUT® khorasan wheat and a healthy dose of flax, pumpkin, sesame and poppy seeds, and leavened with our sourdough culture. Anyone who wants to purchase a loaf can go to the online store at muddyforkbakery.square.site. Indiana's wood-fired bread bakery, croissant makers, and teachers of sourdough and whole-grain baking. Rush Bowls menu #122 of 780 places to eat in Bloomington. During the summer of 2017, we spent several months testing gluten-free flours and binders and developing a gluten-free sourdough starter. 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. 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. Our whole wheat, rye, spelt and kamut are organic and freshly ground in our stone mill. Muddy Fork Bakery delivered 291 loaves to Mother Hubbard’s Cupboard already and hope to bake and deliver about 80 loaves per week. 100% freshly stone-milled whole wheat, with a bit of Hunters’ Honey, rolled in sesame seeds, and leavened with yeast. Muddy Fork Bakery Website Muddy Fork Farm and Bakery Facebook Page On Friday morning, March 22, a fire broke out at the Muddy Fork Bakery in Bloomington, Indiana, destroying the entire building. This recipe was inspired by the delicious whole-grain sourdoughs that Eric ate in Germany as an exchange student many years ago. Click here to register online. Muddy Fork Bakery is committed to using organic and locally-grown ingredients. We bake this bread on-site in our pizza oven at the Bloomington farmers’ market from April to November, and sell it while it’s hot. Our whole wheat, rye, spelt and kamut are organic and freshly ground in our stone mill. 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. Made from 100% freshly stone-milled organic whole wheat with sunflower seeds, and leavened with the same culture as the rustic sourdough. 1.3K likes. This traditional, wheat-free bread has a creamy crumb and a wonderful rye grain flavor. 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. You may explore the information about the menu and check prices for Muddy Fork Bakery by following the link posted above. Muddy Fork Farm & Bakery. May 15. Visit the bakery Friday nights 5 – 7 pm for just-baked bread and cheese. winter wonderland Zoom sessions and sing holiday songs 2:45-3:45 p.m. each Wednesday in December. Muddy Fork Bakery will donate 50% of the income to Friends of the Library to help support library programs. Our heirloom whole wheat, rye, spelt and KAMUT® khorasan wheat are organic and freshly ground in our stone mill. What marketing strategies does Muddyforkbakery use? Indiana's wood-fired bread bakery, croissant makers, and teachers of sourdough and whole-grain baking. We knead and shape our bread by hand and bake it in a brick, wood-fired oven on our homestead in northeast Monroe County. Proceed to the restaurant's website. restaurantguru.com takes no responsibility for availability of the Muddy Fork Bakery menu on the website. They say it's like "un jour sans pain," like a day without bread (pain doesn't mean pain, it means bread). 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. You can find this bread served at Feast cafe in Bloomington. We make our baguette with a combination of sourdough culture and yeast. How do the French say that something is dreadfully long? 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