Here’s what’s on the menu this month:
Mama Bread
This month’s Mama bread is made with organic Sirvinta wheat milled by Maine Grains. I love working with the Heritage line of flours from Maine Grains, and this newly available Estonian wheat has been fun. I’d heard it was a good flour choice for long fermentation, and since all my breads are such, I had to try. I’m glad I did!
Naturally Leavened Challah
One of my favorite weekly rituals is making challah bread on Friday for my family’s Shabbat dinner. I always use stone-ground flour, usually a little sifted, and source a special honey for the week’s treat. This bread also has an abundance of local eggs, and is either swirled with cinnamon & currants or topped with honey & sesame seeds. These are rich loaves packed with beloved ingredients to make a sacred place of the table.
Baguette Au Levain
Gregg gifted me this book in French (does he know me, or what?), and I decided it’s time to start putting baguette into our rotation. What better way than to follow along, while also strengthening my French language skills. I’m on day 957 on Duolingo, but it’s time to start putting it to practical use before my next trip to a boulangerie en France.
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 am super excited to be teaching a class on how to make everyday einkorn pan loaves. These loaves are my family’s favorite, and I can’t wait to share them with you. Find more info about how to sign up here!
–Bluebird Grain Farms in Washington grows some of my favorite einkorn on the west coast. If you want to participate in the einkorn class, but you live out west, check out their grains. I also love their emmer and white wheat, as well. They’re having their fall harvest sale. If you want to take advantage, use code: Fall15 to get a good deal on great grains!
-For information about the Flour Hour experience on Airbnb, go here.