Hello bread and grain friends,
Not much to say these days. We’re making our way through an atmospheric flood, which means lots and lots of rain. I mean, we’re drenched. I had never even heard this term until a few years ago, but each season seems to come with more new terms like this. That’s just the times we were born into.
I’m ready to light the Hanukkah candles, and my family will make the house celebratory with trees and villages and nice smelling decorations. It will feel fun and festive for a while, even though the world is neither fun nor festive at the moment. Hug your families, my friends. It’s the most important thing.
What are you baking these days?
Here’s what’s on the menu this month:
Mama Bread
This month’s Mama bread is made with sifted white wheat from Camas Country Mill with a touch of emmer and a hefty addition of medicinal mushrooms from Host Defense, because why not? I just wanted to experiment, and it turned out terrific, but also not as mushroomy as I thought it’d be. I suppose it’s a nice way to get your dosage of mushrooms while having your morning toast.
Sesame Einkorn
This has become a staple in my home, and my favorite place to get einkorn is Bluebird. I buy it whole and grind it the night before I’m mixing my dough. The sesame is Anson Mills Sea Island benne seeds or sometimes I splurge on Daphnis and Chloe Evros heirloom sesame seeds because it’s a nod to the traveler in me, even when I can’t leave.
Ancient Grain Pita
I’ve always loved making pita, but I learned something new recently. The word pita mean bread in Aramaic! I’ve always wondered and researched about the origins of what we know as pita bread, those puffy pockets of goodness. When I learned that the word simply means bread, I was resolved to try it with the grains that were around when Aramaic ruled the world. I love the emmer pita a lot, but spelt and portions of einkorn and barley are wonderful, too! These grains come from Camas Country Mill and Lonesome Whistle.
Challah
I love making Challah on Fridays and putting it out reverently on the dinner table, watching it whittle down as my family joyfully takes bites with our Shabbat dinner. This is the best way to end a busy week, and the loveliest threshold to a mandated time of rest. I feel so much gratitude in these small moments. My favorite recipe lately is from Breaking Breads by Uri Scheft of Breads Bakery in NYC (also in Tel Aviv). I’ve been making it lately with Glacier Peak flour from Cairnspring Mill.
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.