N.Y. Sourdough Bread from Ovenbird Baking
Handcrafted sourdough bread made from 100% New York grown and milled flour. Made in Troy. Saturday pickup only.
A little about the bread and baker:
Eliza Hunter is a local Troy girl; born and raised. She studied art education at SUNY New Paltz and found herself in Vermont after graduating; where she worked at True North Wildernesses Therapy Program and a season with a Farm Animal Veterinarian. When that job came to an end, Eliza decided to pursue her dream of becoming a bread baker. After doing a state-wide tour of Many of the incredible bread bakeries in VT (hoping to land a job) sadly, none of the small operations were hiring. So, she applied for an internship in NYC at a French bakery, Maison Kayser. From there, her baking career began! Fast forward 7 years through jobs as a pastry chef in New Paltz, NY, a baking ‘stage’ in Paris, France, a work horse at Berkshire Mountain Bakery in western Mass., a bread baker at The Placid Baker in Troy, and bread baker at Bonfiglio & Bread in Athens, NY, Eliza is now baking her own bread for her hometown community of Troy, NY under the business name, “Ovenbird Baking”.
Eliza’s bread, however, is not like any other bread. It’s sourdough/naturally fermented; meaning she doesn’t use commercial yeast. It’s a fermentation process that uses the wild yeast and micro-organisms (found on the grain itself) to strengthen and leaven the dough. This process releases enzymes that break down the grain and make it more digestible for us. In the process, acids are produced and the bread results in a slightly “tangy” or “sour” flavor.
This sourdough bread is very unique because Eliza’s mission is to use 100% New York grown and milled flour. She sources her flour from Sparrowbush Farm and Bakery in Hudson, NY and from Farmer Ground Flour in Trumansburg, NY. When you buy bread from Eliza, you are not just supporting her. You are supporting N.Y. millers and farmers who, in part, depend on bakers like Eliza to support them.
Keeping all her ingredients sourced from N.Y. sets her apart from any other baker in the Capital District. Her dedication to sourcing local gives her access to fresh-milled flour and varieties of grain that you don’t ever see on grocery store shelves. Eliza’s goal it to make sourdough bread that elevates the quality of the grain and opens your eyes to what “real bread” is all about.
Herb Loaf Ingredients:
Sifted Wheat, Whole Wheat, Water, sourdough culture, extra virgin olive oil, basil, rosemary, thyme, oregano, salt
Handcrafted sourdough bread made from 100% New York grown and milled flour. Made in Troy. Saturday pickup only.
A little about the bread and baker:
Eliza Hunter is a local Troy girl; born and raised. She studied art education at SUNY New Paltz and found herself in Vermont after graduating; where she worked at True North Wildernesses Therapy Program and a season with a Farm Animal Veterinarian. When that job came to an end, Eliza decided to pursue her dream of becoming a bread baker. After doing a state-wide tour of Many of the incredible bread bakeries in VT (hoping to land a job) sadly, none of the small operations were hiring. So, she applied for an internship in NYC at a French bakery, Maison Kayser. From there, her baking career began! Fast forward 7 years through jobs as a pastry chef in New Paltz, NY, a baking ‘stage’ in Paris, France, a work horse at Berkshire Mountain Bakery in western Mass., a bread baker at The Placid Baker in Troy, and bread baker at Bonfiglio & Bread in Athens, NY, Eliza is now baking her own bread for her hometown community of Troy, NY under the business name, “Ovenbird Baking”.
Eliza’s bread, however, is not like any other bread. It’s sourdough/naturally fermented; meaning she doesn’t use commercial yeast. It’s a fermentation process that uses the wild yeast and micro-organisms (found on the grain itself) to strengthen and leaven the dough. This process releases enzymes that break down the grain and make it more digestible for us. In the process, acids are produced and the bread results in a slightly “tangy” or “sour” flavor.
This sourdough bread is very unique because Eliza’s mission is to use 100% New York grown and milled flour. She sources her flour from Sparrowbush Farm and Bakery in Hudson, NY and from Farmer Ground Flour in Trumansburg, NY. When you buy bread from Eliza, you are not just supporting her. You are supporting N.Y. millers and farmers who, in part, depend on bakers like Eliza to support them.
Keeping all her ingredients sourced from N.Y. sets her apart from any other baker in the Capital District. Her dedication to sourcing local gives her access to fresh-milled flour and varieties of grain that you don’t ever see on grocery store shelves. Eliza’s goal it to make sourdough bread that elevates the quality of the grain and opens your eyes to what “real bread” is all about.
Herb Loaf Ingredients:
Sifted Wheat, Whole Wheat, Water, sourdough culture, extra virgin olive oil, basil, rosemary, thyme, oregano, salt
Handcrafted sourdough bread made from 100% New York grown and milled flour. Made in Troy. Saturday pickup only.
A little about the bread and baker:
Eliza Hunter is a local Troy girl; born and raised. She studied art education at SUNY New Paltz and found herself in Vermont after graduating; where she worked at True North Wildernesses Therapy Program and a season with a Farm Animal Veterinarian. When that job came to an end, Eliza decided to pursue her dream of becoming a bread baker. After doing a state-wide tour of Many of the incredible bread bakeries in VT (hoping to land a job) sadly, none of the small operations were hiring. So, she applied for an internship in NYC at a French bakery, Maison Kayser. From there, her baking career began! Fast forward 7 years through jobs as a pastry chef in New Paltz, NY, a baking ‘stage’ in Paris, France, a work horse at Berkshire Mountain Bakery in western Mass., a bread baker at The Placid Baker in Troy, and bread baker at Bonfiglio & Bread in Athens, NY, Eliza is now baking her own bread for her hometown community of Troy, NY under the business name, “Ovenbird Baking”.
Eliza’s bread, however, is not like any other bread. It’s sourdough/naturally fermented; meaning she doesn’t use commercial yeast. It’s a fermentation process that uses the wild yeast and micro-organisms (found on the grain itself) to strengthen and leaven the dough. This process releases enzymes that break down the grain and make it more digestible for us. In the process, acids are produced and the bread results in a slightly “tangy” or “sour” flavor.
This sourdough bread is very unique because Eliza’s mission is to use 100% New York grown and milled flour. She sources her flour from Sparrowbush Farm and Bakery in Hudson, NY and from Farmer Ground Flour in Trumansburg, NY. When you buy bread from Eliza, you are not just supporting her. You are supporting N.Y. millers and farmers who, in part, depend on bakers like Eliza to support them.
Keeping all her ingredients sourced from N.Y. sets her apart from any other baker in the Capital District. Her dedication to sourcing local gives her access to fresh-milled flour and varieties of grain that you don’t ever see on grocery store shelves. Eliza’s goal it to make sourdough bread that elevates the quality of the grain and opens your eyes to what “real bread” is all about.
Herb Loaf Ingredients:
Sifted Wheat, Whole Wheat, Water, sourdough culture, extra virgin olive oil, basil, rosemary, thyme, oregano, salt