Morning Source: Small Business Friday – La Vie Bakehouse

Morning Source
Guest:
La Vie Bakehouse

Originally Aired: October 16, 2020

Morning Source with Donna Vissman talks with Valerie from La Via Bakehouse in Franklin Tennessee.

What makes the bread at La Vie Bakehouse unique?
following description from www.laviebakehouse.com

At La View Bakehouse, heritage grains sourced for their unique nutrition & flavor are stone-ground moments before baking– locking in the full nutrient content. Why stone-grind our own grain, instead of using pre-made flour like everyone else? Wheat loses 40% of its vitamin content in the first 24 hours after milling and 85-90% after 2-3 more days. Less vitamins not only equals, well, less vitamins (duh), but it also means a loss of flavor.

Stone-ground grain also has the additional benefit of “cool grinding–” transforming kernels into flour without heating the raw grain. Our house-milled flour remains unsifted imparting the nutrition of the full grain berry into every loaf. All of the life from each unique grain goes straight into your bread.

Our boules & babkas undergo a three-day fermentation process using only wild cultures (what most people think of as “‘sourdough,”, i.e. no commercial yeast). During those days the gluten is broken down into a form the body can truly digest. And a magical thing happens. The additional time allows new life to form in the dough. These probiotic cultures not only aid digestion, but they give unique & delicious flavors to every loaf. Time is the key to bringing forth the life and unlocking each grain’s potential.

Learn more here.

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Morning Source is your Williamson County morning show hosted by Donna Vissman, bringing you news from the area and interviews with community members. Morning Source is live on our Facebook Page Monday through Friday!