Here’s what’s on the menu this month:
Mama Bread
This month’s Mama bread is made with Wit Wolkering grown by farmer Mai and milled by Grist & Toll. This is the dynamic duo of women who both pay so much respect to their craft that they’re willing to go out on a few limbs to bring us the best. I love working with this flour and can’t wait to bring you this bread!
Fortissimo Durum Pita
I love making challah for shabbat, but quite often these pitas are the Friday night breads of choice. They go well with a lot of the foods my family eats during our weekly ritual, and I feel connected to my ancestors as I pat out the durum dough and throw each little disc over a fire. These sometimes get made on a stone in the oven, but more often than not in the summer, we make these on the grill.
East-West Spelt & Ricotta Whey Loaf
These loaves are made with two kinds of spelt: White Spelt flour from Carolina Ground in North Carolina and Elwha Spelt from Camas Country Mill. I love making fresh ricotta, especially during tomato season, and for these loaves, I use the whey leftover from the cheesemaking.
100% Einkorn Loaf
Einkorn is the most ancient wheat that we still cultivate. It’s genetically different than modern wheat because it reflects the time when wheat had a simpler DNA profile. It has a buttery color and a savory flavor with mild mineral overtones. I’m using grains from Maine Grains this month. This bread is a pan loaf and it’s superb as toast dripping with olive oil and a shaving of parmesan cheese.
I am happy to share any of my formulas with you if you reach out. I hope whatever you are baking is inspiring your day!
With delight and gratitude,
Other news from the world of grain:
-I got to hear Eli Rogosa speak at the Kneading Conference, and it led me to her website, which is abundant with information. Enjoy!
-I just got this book, and I’m very excited to read. If you’ve already read it, let’s chat.
-For information about the Flour Hour experience on Airbnb, go here.