GRAINFIELDS BAKERY

Grainfields Bakery is an artisan bakery established in 1983 in Ontario. The original philosophy has always been using sourdough and natural whole grains to make breads... Sourdough without baker's yeast makes bread ferment slower than breads baked with yeast. It takes about twenty-four hours to make a sourdough bread without baker's yeast. Breads with baker's yeast takes about one and a half to two hours to ferment. Due to the extended fermentation time in the sourdough, sugar in the dough is more efficiently dissipated (as much as 45% in some studies). Grainfields Bakery recognizes many people are watching their sugar intake and the amount of sugar in a regularly yeasted bread is a major concern for many health experts. We strive to create an alternative to commonly found yeasted breads... Grainfields Bakery also believes all current and new breads we make should not contain unnecessary ingredients in the bread-making process. Breads should retain the original natural flavour of the..

Primary location: Toronto