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Is there a quality bread bakery in madison?

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Postby blunt » Fri Jun 06, 2008 10:23 am

fennel wrote:
blunt wrote:from Natures Bakery to Colonial to....there LOTS of good local breaderies.
Good? What, do you mean karmically good? Maybe, but the bread itself is mediocre.


I used to boink a guy at Nature's.
I don't know how many lifetimes that'll put him back.
I like Colonial's pepper bread.
But mostly I was just working toward the hippie joke.
Last edited by blunt on Fri Jun 06, 2008 1:31 pm, edited 1 time in total.
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Postby Marvell » Fri Jun 06, 2008 10:51 am

I boinked someone at Nature's Bakery as well. But it wasn't a guy.

At least, I don't think she was.
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Postby blunt » Fri Jun 06, 2008 1:31 pm

Was she named Bob?
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Postby newt » Sat Jun 21, 2008 9:11 pm

Whole Foods! I should know I bake it. Stay away from the pumpernickel though cause it's a cheap imitation.

Cress Springs at the farmer's market has good naturally leavened stuff, but they always burn the bottoms. They need to get that oven under control
Last edited by newt on Sat Jun 21, 2008 9:28 pm, edited 1 time in total.
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Postby Veeder » Sat Jun 21, 2008 9:27 pm

newt wrote:Stay away from the pumpernickel though cause it's a cheap imitation.


Do tell...
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Postby newt » Sat Jun 21, 2008 9:36 pm

Veeder wrote:
newt wrote:Stay away from the pumpernickel though cause it's a cheap imitation.


Do tell...


from wiki:"Pumpernickel is a type of German bread traditionally made with rye meal. It is now often made with a combination of rye flour and whole rye berries.

Traditional German pumpernickel contains no coloring agents, instead relying on the Maillard reaction to produce its characteristic deep brown color, sweet dark chocolate coffee flavor, and earthy aroma (however, it is not uncommon to use darkly toasted bread from a previous batch as a coloring agent). Loaves produced in this manner require 16 to 24 hours of baking in a low temperature (about 250°F or 120°C) steam-filled oven.


A separate pumpernickel bread tradition has developed in America. The American pumpernickel loaf approximates the dark color of traditional German pumpernickel by adding molasses, coffee, cocoa powder, or other darkening agents. In addition to coloring and flavor agents, American bakers often add wheat flour (to provide gluten structure and increase rising) and commercial yeast (to quicken the rise compared to a traditional sourdough)."

we Americans have bastardized yet another great thing


ours is made with mostly white flour. 8# white flour and only 7oz of rye. it tastes like French bread with molasses :x

the cranberry walnut is amazing

we also use organic wheat, but not all the ingredients are organic
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Postby Veeder » Sat Jun 21, 2008 9:41 pm

newt wrote:the cranberry walnut is amazing


I brought home a loft of that the other day. Some of the best bread I've ever had (and I don't say that lightly).

Thanks a lot for the pumpernickel info. Now I know.
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Postby newt » Sat Jun 21, 2008 9:53 pm

Veeder wrote:
Thanks a lot for the pumpernickel info. Now I know.


I take pride in what I do and that bread would be the first to go if I had a say. Do it right or not at all. Corporate bastards!
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Postby newt » Sun Jun 22, 2008 7:52 pm

fennel wrote:I think Madison Sourdough is good -- and priced as if they've got the market cornered. Which it appears they do. I wish there were other options.


they're priced as if wheat prices have freakin' doubled, which they have.
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Postby fennel » Sun Jun 22, 2008 9:21 pm

newt wrote:
fennel wrote:I think Madison Sourdough is good -- and priced as if they've got the market cornered. Which it appears they do. I wish there were other options.


they're priced as if wheat prices have freakin' doubled, which they have.

Right. Because no other bread maker uses wheat flour...
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Postby newt » Sun Jun 22, 2008 10:00 pm

they're priced as if wheat prices have freakin' doubled, which they have.[/quote]
Right. Because no other bread maker uses wheat flour...[/quote]

we jacked all our prices up last week.

what is Madison Sourdough charging anyway?
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Postby newt » Thu Jun 26, 2008 6:53 am

$3.50-$4.00 at Willy St. for Madison Sourdough.The only thing cheaper is a Baguette. Clasen's and the Turano stuff are much more expensive.
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Postby Bellwether » Sun Jun 29, 2008 1:42 pm

I've gotten good bread from the Rolling Pin on South Fish Hatchery. She does run out, though, so don't be surprised if you sometimes can't find what you're looking for.
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Postby kweetech » Sat Jul 05, 2008 2:09 pm

I miss breadsmith...good stuff when the right baker was on :wink:
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Re: Is there a quality bread bakery in madison?

Postby fennel » Tue Mar 27, 2012 10:43 pm

So I've completely given up on Madison Sourdough. Their loaves have become far too squishy for me and – practically speaking – too small to work with. The crust is still nice, but the body is near gelatinous. Madison Sourdough is about pastry, not bread. More power to 'em.

Ok, so I resigned myself to bread-free living, since I don't have time to make my own. It's not an onerous option, after all – just not ideal. From time to time, I get some of the Food wHole's bread which isn't too shabby ... nor particularly memorable.

Now I've finally stumbled onto Cress Spring's bread. End of story. To get it, I have to travel to the antipodes of my usual sphere of travel, but yo, this is bread as it's meant to be.
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