WELCOME TO AP BAKERY
“ Bread has been a part of human history for thousands of years. The first evidence of bread-making dates back to around 14,500 BC in Egypt. It is thought that the Egyptians were the first to develop a leavened bread, using a natural yeast found on the surface of grains.Bread was an important part of the diet in ancient Greece and Rome. In Greece, it was usually made from barley or millet flour, while in Rome it was made from wheat flour. Bread was often eaten with olive oil and vinegar or dipped in wine. From simple white loaves to more complex sourdoughs, there is a bread to suit everyone’s taste! ”
Special Bread
The earliest evidence of bread-making dates back to ancient Egypt, where workers in the city of Hierakonpolis (modern-day Edfu) baked bread using a type of sourdough starter.
This starter was made from a combination of flour, water, and yeast. During the Middle Ages, the process of making leavened bread (bread that is lightened with yeast or another agent) became more widespread.
Our baker
The chef is an important step in the baking of all sourdough breads. It is a collection of wild yeasts gathered by setting out a flour and water mixture to ferment. This fermented mixture is known as the chef, starter, sponge, or poolish, depending on regional preferences. Pieces of the mixture are used to make loaves of bread, while the remainder is fed to keep the yeast colony alive. Some bakeries have been using the same chef for their sourdough breads for hundreds of years, producing consistent and sometimes famous sourdough bread.
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