You will find us at the Farmer’s market in Islamabad every Saturday.

We are currently baking at Changla Gali on every Friday evening and delivering
in Islamabad and Rawalpindi on Saturdays. In case of increment weather, baking
will be done on Tuesdays and deliveries will be completed on following
Wednesday.

You can select the Cash on Delivery option on the check out page. You will also
be able to pay through Credit and Debit Card in near future.

• One of the beautiful things about sourdough bread is it will last longer before
  staling and molding than commercially yeasted bread
  
• To avoid excessive drying, it's important to ensure bread is stored properly (cut-
  side-down, using a breadbox, etc

• This is as simple as it gets: keep your cooled loaves, cut or uncut, in a bread box,
  and let the box do its job.

• Another option is to use a re-usable wrap which works extremely well at keeping
  loaves soft but not too soft.

• Plain paper bags, kitchen towels and plastic bags also work very well to keep the
  bread from drying excessively.
  
• Finally, and this is very important, don't store bread in the refrigerator. It might
  seem counterintuitive since the refrigerator is seen as a food-preserver, but
  placing your sourdough loaf of bread in the refrigerator will cause it to be
  stale faster than if it's kept at room temperature.

• For long-term storage, a freezer is a handy option. The retro gradation process can
  be mostly halted by subjecting bread to very low temperatures, preventing
  moisture migration out of starches and their subsequent recrystallization. This
  means a cooled loaf can be frozen whole or sliced completely, and then the slices
  are frozen independently (my preference).

• In practice, freezing individual slices of bread is a great way to get the best of
  both worlds: conveniently sliced bread that can be reheated at a moment's notice
  that also keeps for a very long time in the freezer (I've done a month or so, but
  this could probably go longer). When reheated, the bread comes out like freshly
  baked bread that's perfectly toasted.

• The process is simple: once your loaf of bread is cooled thoroughly, slice it
  completely from end to end. Then place the pieces in a freezer Ziploc bag, one on
  top of the other, in an alternating pattern (place a layer on the bottom from side to side, then place slices on top of the bottom layer turned 90°) and press out as
  much air as possible. Then, place the bag in the freezer until the slices are frozen.
  At this point, take one or two slices out and reheat them in the toaster to your
  liking.

• Sourdough Bread offers incredible health-giving benefits. For many years now, it has been a staple for all our bread-based recipes.

• Containing lactic acid that provides the sour taste, sourdough bread – a probiotic bread made with a probiotic rich dough - feeds the ‘good’ bacteria in the gut. The probiotics are formed during the process of fermentation, while the prebiotics are available after the baking process. These bacteria are imperative for maintaining a healthy and stable digestive system, which in turn builds a stronger and more supportive immune system.

• Sourdough bread with a lower glycemic index and reduced gluten, efficiently
  manages blood sugar levels and eases digestion. Moreover, with high levels of
  vitamins, minerals and its antioxidant properties, it provides added protection
  from damage that causes serious diseases – such as: cancer, Alzheimer’s and heart disease

This is a labor-intensive process requiring attentive personal effort, takes
approximately 48 hours on the whole. The loaves are fully hand-crafted, allowed
to naturally proof over a significant length of time, and then baked in the wood-
fire oven.

The ingredients used are as follows:

• Our sourdough starter (a natural yeast) is approximately five years old, and is cultured and preserved at The Round House, Changla Gali. A small portion of this
  live, fermented mixture of flour and water – i.e., the starter – is added to the bread dough, to make it rise.

• The wheat used is organically grown at our family farm in Muzaffargarh. For every batch of bread, the whole grain flour with its naturally present nutrients, is freshly stone-milled – unlike industrial flour which is ‘enriched’ by adding
  nutrients through chemical processes.

• Water is sourced from a natural spring located in Changla Gali.