Chad Manderscheid has been a professional baker of home-style, whole grain, wheat breads for over 30 years. He prefers to work with fresh-milled flour, which has a fresher, fuller flavor. Having been freshly milled, the flour will still retain some of the wheat's natural oils and other nutrients. This can cause challenges for a novice baker, because the amount of moisture in the flour is unpredictable, and therefore adjustments in the recipe must be made. Only someone with experience (or a natural-born gift) can determine the changes that are necessary. Thus bread baking is both an art and a science. Chad has both the gift and the experience! It is fascinating to watch him as he handles the dough to determine, by sight and feel, what needs to be done.
In the Albion School House Bakery, Chad bakes fresh breads and dinner rolls. He uses all natural ingredients with no preservatives, artifical flavors, or other chemical ingredients. The ingredient list is short and simple....the very same things his mother and grandmother used to make their breads: 100% whole wheat flour, water, oil, molasses or honey, salt, and yeast.
Currently he is experimenting with several other possible breads, such as Country Style White and Cracked Honey Wheat Berry. He has made both of these in the past at other locations, but wants to create recipes with local wheat.
If you are lucky enough to be residing during a baking day, you are invited to come to the kitchen window and observe!
Call to order some today!
208-673-6474
Albion School House Bakery ::
