Hello bread and grain lovers,
I’m gearing up for a whole week of flour education on my Instagram feed @1000bitesofbread. I wanted to let you know, in case you wanted to follow the hastag #radicalflourschool to understand in a deep way how I choose my flours for baking.
In the meantime, I have a lot of bread to choose from below. Check it out.
Here’s what’s on the menu this week:
Mama Bread
This week’s Mama bread is made with a kind of wheat I’ve not yet worked with. It’s Øland, a heritage variety from Scandanavia that I hear is the preferred wheat of the prestigious restaurant Noma. This grain was procured by one of my favorite millers, Nan Kohler of Grist & Toll in California. What I love about her mill, besides the fact that her whole-grain flours are consistently supple and make wonderful bread, is the fact that I know she sources grains from the best farmers she can find. I can’t wait to serve this as my daily bread until I run out.
Organic Sandwich Loaves
The sandwich bread this week is made with Trailblazer from Cairnspring Mill in Skagit Valley, Washington. The aim of this mid-sized mill is to source local grains and make flour that is fresh and nutritious. The head miller, Kevin Morse, explained to me how a conglomerate industrial-sized mill turns a single batch of grain into 24 different products. At his mill, he employs 4 of these processes to make fresh, consistent flour that bakers love to use. His flour, which bakes something like all purpose, retains far more inherent flavor and nourishment, plus this mill helps our local economy in the Pacific Northwest by supporting nearby farmers. To this bread, I added a bit of malted barley from Carolina Ground, an innovative small mill that collaborates with farmers and uses regional grains in North Carolina.
Whole Wheat & Oat Sandwich bread
I tested and retested to find my favorite 100% whole grain sandwich bread, and here it is. It has a soft, tender crumb and slightly sweet undernotes. This loaf is made with whole milk, as well as milky oats, and organic red wheat. As usual, all the flours and grains are local and freshly milled.
Naturally-Leavened Challah
In honor of my Jewish heritage, I developed this challah recipe. It took a while since this is the bread I grew up eating, and I had very distinct ideas about what I wanted it to taste like. I worked to balance a light tang of fermentation with the sweet and eggy notes that make this bread unique. This challah respects the ceremony of what it meant for my ancestors to eat it, and I add only the very best ingredients to enrich the flavor—organic eggs, local honey, and premium olive oil. In this week’s batch, I’m using flour from a mill in Skagit Valley, WA that sources local grains and mills responsibly. The result is
Naturally-Leavened, Fresh Flour Bagels by Jenna!!!
Don’t miss the chance to get Jenna’s fabulous bagels. If it tells you anything, with as much bread as I make, I’m still purchasing a dozen of these a week. They’re so good! She offers plain, sesame, poppy seed, everything, asiago, and cheddar-jalepeno flavors. They are $14/dozen and $8/half dozen. She’ll also do them for our group for $1.50 per bagel if you just want to try a few. These prices are outstanding for a bagel of this type (Tastebud used to sell them for double), and she uses 100% local stone-ground flour from an outstanding mill. They are also naturally leavened, which gives them a little something special. If you’re interested, you can pay through me and I’ll place the bulk order. Keep in mind, they freeze well, too, if you want to place a large order at once.
Levain Crackers
The goal is to waste nothing in the kitchen, and that’s how these crackers were born. These are made with the spent levain that I save from feeding my starter each day. To the mix, I always add a little bran back, which I purchase from millers whenever I buy high-extraction flour. This is my way of keeping the whole grain in my family’s diet even though we have bits of high extraction breads here and there.
To place an order, email me to let me know what you want and what day in the coming week you would prefer to get it. You are always welcome to drop by for espresso & morning toast, or we can work out delivery or pick-up via email. I have a limited amount of each item, so the earlier in the week you let me know, the better your chances of getting what you want. For the more spontaneously-minded types, drop me a line whenever and I’ll let you know what I have on hand. Oh, and if you want to pay for the bread on-line, here is the link. Of course, I’m always open to trade…
Savor your week with madcap delight and untamed gratitude,
