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That culture is alive today in our own bakery. It's been the same procedure for 68 years here at Mendoker's. Every night when we make rye bread, a little of the sour is saved. The next night it's added to the next batch and the cycle is repeated, and so on and so on. My Mom tells me you can't tell people that, but that's what makes the bread good, and that's the way it is.  Let me take a moment and tell you about our brick oven.
It is 14 feet wide and over 12 feet deep. My grandfather had it installed in 19?? To describe the heat in one word, it would be mellow. Originally the oven was coal fired and later switched to an antiquated oil fired system. Today, it is a state of the art electronic fired oil system. The oven was and always will be steam injected to help form crust on the bread, which is baked directly on the hearth. It is the primary oven not only for breads, but also for cakes, rolls, and cookies. My Dad always said that there were enough bricks in the oven to build four houses. If you would like more information about this, I would be happy to answer your e-mail. |
Bread is something that we take very seriously here at Mendoker's. You see, it dates back a hundred years or more. When my grandfather started the business in 1932, he borrowed the original rye sour from a baker in Helmetta, a town near to us, so he could make his own rye bread.
