Small -Batch, Organic, Whole - Grain Baking At Mockingbird Bakery
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Pictured: Pita Breads going into the oven at Mockingbird Bakery, Scranton, PA.
Photos by Zoe Poster
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Matt Severson opened his Mockingbird Bakery in Scranton PA, in 2009, when he started selling his wares at farmers markets in and at area restaurants in this northern-tier Pennsylvania city.
Right away he established connections with local farmers, dedicating his products to local ingredients, even picking local, wild blueberries for his scones in the summer.
Three things are important, says Matt, “Make in small batches. Start with whole grains whenever possible. Never use any preservatives". So it wasn’t long when Matt established a connection with Daisy Flours, where we mill in small batches, start with whole grains, and are 100 percent organic.
We’re impressed with his products and his philosophy so we asked Matt to give us some tips for the home baker or the novice cook who wants to perfect baking skills since he is able to speak from specific experience with Daisy Flours and how they act in creating good dough.
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“ I use Daisy Flour for most all of my loafs,” he said. “I have been using the Bread Flour all along and just recently began working with the newer batch (2011 harvest) of Bread Flour. This bread flour is higher in protein so I’ve been cutting it with some pastry flour. ” Matt uses perhaps 2 ounces of Daisy Pastry Flour for every 10 ounces of Daisy Bread Flour for his breads.
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