Category: Uncategorized
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Seattle Sourdough: From Gold Rush Miners to Modern Bread Culture
Seattle’s sourdough tradition is deeply connected to the gold rush era, when miners and prospectors travelled through the Pacific Northwest to reach the Klondike. To survive on the trail they relied on naturally fermented dough known as sourdough starter, and the tradition left a lasting mark on the city’s baking culture. F Seattle served as…
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The Art of Sourdough Bagels: A Marriage of Crunch and Chew
Learn how to make artisan sourdough bagels with natural fermentation. This recipe walks you through mixing, shaping, boiling and baking to create bagels with a chewy interior and crisp crust, all topped with everything seasoning.
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Sourdough: A Bridge Between Old and New Worlds
Sourdough bread is more than just food—it’s history, culture, and craft. Its roots stretch deep into European traditions, yet it has found a unique and lasting home on the West Coast of the United States. From the Gold Rush era in San Francisco to the artisan revival seen in bakeries like Tartine and Poilâne, sourdough represents the perfect balance between…
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Why Organic Bread & Sustainably Sourced Ingredients Matter
Bread is one of the oldest foods in the world, but in today’s industrial food system, it’s often filled with preservatives, additives, and low-quality ingredients. At Camelia Bakery, we believe that great bread starts with great ingredients—sustainably sourced, organically grown, and free from unnecessary chemicals. What Makes Organic Bread Different? Organic bread is made with flour from…
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Why Slow-Fermented Bread is Better for Digestion
Why Slow-Fermented Bread is Better for Digestion Not all bread is created equal. If you’ve ever felt bloated or sluggish after eating store-bought bread, but fine after a slice of long-fermented sourdough, there’s a reason for that. The difference lies in time, fermentation, and real ingredients. What’s Wrong with Store-Bought Bread? Most industrial bread is…