Petaluma-based Revolution Bread — Photo: Green String Farm
Look out for Petaluma breadmaker Eli Colvin's rustic and delicious, artisan baked Revolution Bread at Green String Farm Store, on Adobe Road heading out from Petaluma towards Sonoma, every Thursday, Friday and Saturday.
According to the folks at Green String, Eli: "Operates his bakery with a touch that intertwines art, tradition, and technique into bread that truly pays respect to the long history of this overwhelmingly important food".
Each loaf is produced from a sourdough process in which the wild yeasts and lactobacilli bacteria that are naturally present in whole grains spur an extended fermentation of the dough, lasting more than 24 hours from start to finish.
Revolutions loaf lovers enjoy a slightly chewy texture and sharper, nuttier taste than typical in other locally baked breads. Sourdough fermentation and anicent grains also produces a shelf-stable bread lasting at least five days when stored properly.
The Farm Store touts Eli's small batch breads as containing: "Absolutely no white wheat flour, and because the ancient grains used are low in tannins, no white sugar is needed to achieve a balanced flavor - only natural sweetners like organic blackstrap molasses and organic maple syrup are ever used".
Bread prices vary by variety from $4.00 to $8.00 per loaf. I've also bought Revolution Bread at Thistle Meats in downtown Petaluma. Expect to hear a lot more about this innovative and distinctive breadmaking enterprise in 2015. In the meantime, get over to Green String or Thistle Meats and grab a fresh loaf for your winter weekend lunch or supper table.
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