Hello bread and grain friends,
The kids are back in school, and we’re in a new era because my son just started high school (and varsity football!), while my oldest is entering their senior year. We’re beginning the search for colleges and all the stuff that comes along with sending a kid off to start the process of adulting. That said, I’m also hunkering down into the autumn season and baking a lot of bread again after the heat of summer. Not that I ever stop baking entirely, but my breads are getting cozier, like a heavy warm blanket for these chilly mornings.
Hope you are enjoying the same. Share with me the things you’ve been baking.
Here’s what’s on the menu this month:
Mama Bread
This month’s Mama bread is made with spelt and rye flakes. I soak the rye flakes overnight and add them to 100% spelt dough. This is the new favorite that makes great toast and is getting us through the busy mornings of starting school again. Both grains come from Camas Country Mill.
Sesame Einkorn
I got a new batch of Einkorn grain and I’ve been playing with it to figure out the hydration of the new harvest. In the meantime, I’m craving that alluring sesame crunch. The einkorn comes from Bluebird Grain Farm, and the sesame is Anson Mills Sea Island benne seeds.
Naturally-Leavened Portland-Style Bagels
I developed this recipe with one of my favorite bakers in town. I’m using Cairnspring Mills Glacier Peak flour for this batch, and they are naturally leavened with an osmo-tolerant starter, which gives them a little something special.
Other news from the world of grain
– 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 by going to this link. Hope to see you there!
-For information about the Flour Hour experience on Airbnb, go here.