The Classic Formula uses a combination of natural sourdough starter for flavor and commercial yeast for reliable performance. Use this formula if you have an existing active sourdough starter but want to add a pixie dust of instant yeast as leavening “insurance”. This formula gives you both great flavor and beautiful loft.
Our signature bread formulas call for an equal blend of high extraction and whole grain bread flours. We ask that you use freshly milled organic flours whenever possible, for nutrition, flavor, bread performance and earth-friendliness. Portland-based bakers can support Community Loaves through the flour fundraiser and those purchases will be delivered to the local hub. Outside the Portland area? We’ve recipe tested with both Camas Country and King Arthur flours. Select the formulas below that match with the flour you wish to use for a winning combination. Your hub leader is an excellent resource for flour options.
High Extraction & Whole Grain Flour (50/50 Blend)
High extraction flour, typically stone milled and lightly sifted has more whole grain than an all-purpose bread flour. We combine this flour, one-to-one, with freshly milled whole grain bread flour for our signature loaf.
| Type | Producer | Name | Link to Purchase |
| High Extraction | Cairnspring, WA | Trailblazer, High Extraction Bread Flour, T85 | CL Store |
| High Extraction | Camas Country, OR | Organic Hard Red Wheat Artisan Bread Flour | Camas Store |
| Whole Grain | Fairhaven, WA | Organic Fine Bread Flour, Whole Grain | CL Store |
| Whole Grain | Camas Country, WA | Hard Red Spring Wheat Flour | Camas Store |
Formulas using this flour combination:
King Arthur Flour/Bob’s Red Mill
We prefer supporting local, regional farmers and millers but sometimes it just isn’t practical. In those situations selecting an organic bread flour that we can get at the local store provides a suitable alternative. King Arthur and Bob’s Red Mill are two great options that use the same formula.
King Arthur and Bob’s Red Mill both have stellar reputations for producing excellent products. You use two different flours in a 65/35 ratio. 65% Organic Whole Wheat Bread Flour and 35% Organic Bread Flour.
Why? We’re focused on nutrition with this Sandwich loaf. The Organic Bread Flour is more sifted and doesn’t contain the “whole grainess” we want for our nutritious sandwich loaf. So we use less of that flour and lean into the whole wheat flour a bit more. The result is a delicious loaf that you can be proud of that maintains our nutrition goals. We think you will enjoy this loaf.
The Classic – Original Recipes (link)
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