Hello Bread and Grain friends,
Welcome to the holiday season. I, for one, cannot believe its November, and I’m looking at a full line-up of Thanksgiving, Hanukkah, Solstice, Christmas, and New Year’s, with a few Shabbats thrown in, too. When else would I be able to rest?!? Lol. Hope you all are doing well and enjoying your baking world.
Here’s what’s on the menu this month:
Mama Bread
This month’s Mama bread is made with organic white wheat milled by Camas Country Mills in Eugene, Oregon. To it, I’m adding Castelvetrano olives and za’atar, as inspired by my friend Brant’s bakery, Mavia in Beirut, Lebanon. There’s a lot going on over there right now, and if you want to give to an organization who is feeding the community, check out his organization here.
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 getting close to 1000 days of practice 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:
–Shimi Aaron, named the Babka King of LA by the LA Times, is teaching his last babka class. The date is TBD at this time, but check here and keep an eye out. I also loved his kubaneh class, and highly recommend him as a teacher.
-I mean, by now you might have already heard of Cascatelli, the new pasta shape created by Dan Pashman of the Sporkful. You can follow the story here, and buy the pasta here at Sfoglini. They happen to be one of my favorite U.S. pasta companies because of their commitment to working with local farmers in their area. Because of this, they make excellent whole grain pastas. While you’re snagging your box of Cascatelli, grab a box of Emmer Reginetti or Whole Grain Radiators, too.
– I am hosting a monthly Zoom meeting as a free resource for all bakers who want to ask questions and share ideas. It will be the first Sunday of each month, and you can join the first one on Sunday November 7th from 10am to 11:30am PST by going to this link. Hope to see you there!
-For information about the Flour Hour experience on Airbnb, go here.