Established in 1996, Truckee Sourdough Company is an artisan bakery located in the small Sierra mountain town of Truckee, California near the California/Nevada border.
The bakery supplies crusty sourdough and other breads to markets and restaurants in the Reno, Carson, Lake Tahoe, Sacramento and California Central Valley regions.
Truckee Sourdough is a natural Artisan Bread. It is made using only freshly milled unbleached flour, sea salt and water.
The sourdough breads are leavened using a sour culture derived from the naturally occurring wild yeasts present in the Truckee area. The Ciabatta bread is leavened using commercial yeast in the Italian tradition. No oils, fats, preservatives, dough conditioners or artificial souring acids are used.
The long, slow process used to prepare Truckee Sourdoughs creates the rich flavors and textures of traditionally leavened bread.
Unlike high volume modern-day bakeries where machines process the breads in their entirety to produce perfect duplicates of one another, Truckee Sourdough breads are hand finished giving each loaf it's own delightfully uneven shape, irregular internal crumb and color. The loaves are slowly baked to create rich, thick crusted country breads reminiscent of times long ago.
Fresh Baked and Shipped The Same Day via
USPS Priority Mail
every Tuesday
for orders received by midnight the previous Saturday.
Sierra Valley Trading Company
is the exclusive online source
for
Truckee Sourdough Breads
Sub-Categories
Baguettes A baguette ( /bæ'g?t/) is "a long thin loaf of French bread"[1] that is commonly made from basic lean dough (the dough, though not the shape, is defined by French law). It is distinguishable by its length and crisp crust.
A standard baguette has a diameter of about 5 or 6 cm (2 or 2? in) and an usual length of about 65 cm (24 in), although a baguette can be up to a metre (39 in) long.
Batards Btard, a type of bread similar to baguette A torpedo-shaped loaf of bread, 6 to 12 inches in length.With an oval form whose length can be anywhere between that of a baguette (60-70 cm) and a boulot (20-25 cm) , the batard along with the boule are perhaps the two most commonly used shapes for free-form breads. The batard gets its oval form through a classically two stage shaping process; first the upper half of a flattened round of dough is folded inward towards the horizontal center line using two or more folds, then the dough is rotated 180 and the identical action is performed on the other half of the flattened dough round. This serves to build up dough bulk at the center of the loaf, and thus produce an attractive expansion of the dough during the oven spring stage of baking
Brioche Brioche (pronounced: [b?i.??]) is a highly enriched French pastry, whose high egg and butter content give it a rich and tender crumb. It is "light and slightly puffy, more or less fine, according to the proportion of butter and eggs"[1] It has a dark, golden, and flaky crust, frequently accentuated by an egg wash applied after proofing.
Ciabatta Ciabatta (Italian pronunciation: [t?a'ba:ta], literally "slipper bread") is an Italian white bread made with wheat flour and yeast. The loaf is somewhat elongated, broad and flattish. There are many variations of ciabatta.
Ciabatta in its modern form was developed in 1982.[1] Since the late 1990s it has been popular across Europe, particularly in Spain, and in the United States, and is widely used as a sandwich bread.
A toasted sandwich made from small loaves of ciabatta is known as a panino (plural panini).
Dinner Rolls A bread roll is a piece of bread, usually small and round and is commonly considered a side dish. Bread rolls are often used in the same way as sandwiches are—cut transversely, with fillings placed between the two halves.There are many names for bread rolls, especially in local dialects of British English. Originally, these originated with bakers terms for different forms of bread roll depending on how the dough was made and how the roll was cooked. However, over time, most people have come to use one name to refer to all similar products regardless of whether it is technically correct or not. A Dinner roll, is a smaller roll, often crusty.
Focaccia Focaccia (Italian pronunciation: [fo'katt?a]) is a flat oven-baked Italian bread,[1] which may be topped with herbs or other ingredients. It is related to pizza, but not considered to be the same.
Focaccia is popular in Italy and is usually seasoned with olive oil and salt, and sometimes herbs, and may be topped with onion, cheese and meat, or flavored with a number of vegetables
Focaccia can be used as a side to many meals, as a base for pizza, or as sandwich bread.
Hoagie Rolls, Sour The term hoagie originated in the Philadelphia area. Domenic Vitiello, professor of Urban Studies at the University of Pennsylvania asserts that Italians working at the World War I era shipyard in Philadelphia, known as Hog Island where emergency shipping was produced for the war effort, introduced the sandwich, by putting various meats, cheeses, and lettuce between two slices of bread. This became known as the "Hog Island" sandwich; hence, the "hoagie".
Hot Dog Buns Hot dog bun From Wikipedia, the free encyclopedia. A hot dog bun is a type of soft bun shaped specifically to contain a hot dog. The original purpose of this bun was to make it possible to eat hot dogs without burning ones hands.[1]
There are two basic types: top-loading, which are available only in New England and called Frankfurter rolls, New England Style Rolls or Lobster Buns in some areas, and side-loading, common in the rest of the United States also called American Style Buns. The advantages to a top loader are that it holds the hot dog securely and fits nicely into little three-sided paper boxes. Top loaders are generally baked side by side and torn apart as needed, leaving a flat side surface for grilling
The history of the hot dog bun is well disputed. Some people[who?] believe that it functions as a sandwich which was originally invented by the 4th Earl of Sandwich, John Montagu in 1762. Some[who?] think that the hot dog bun came as a natural adaption to the hotdog which was invented by German immigrants in the 1800s.[2] In the United States, the hot dog bun's long historical mark is thought by some historians[who?] to begin with the Louisiana Purchase Exposition. The Bavarian concessionaire, Anton Feuchtwange, was giving out gloves to hold sausages in the 1904 exposition to his customers. When the gloves he loaned out were not being returned, the man asked his brother who was a baker to invent a solution. Thus, the hot dog bun was born.
Muffins The muffin is a type of light bread leavened with yeast. It is usually baked in a flat-sided disc-shaped tin, typically about 8 cm in diameter. Muffins are usually split in two, toasted and served with butter. Traditionally muffins were toasted in front of an open fire or stove, using a toasting fork. Muffins are also served as a snack at coffee shops and diners, or split and filled in a manner similar to a sandwich.
Sourdough Breads Sourdough likely originated in Ancient Egyptian times around 1500 BC and was likely the first form of leavening available to bakers. Sourdough remained the usual form of leavening down into the European Middle Ages[17] until being replaced by barm from the beer brewing process, and then later purpose-cultured yeast.Sourdough was the main bread made in Northern California during the California Gold Rush.
