Hello bread and grain friends,
First, some news: After years of working and waiting and working some more, Mama Bread book is finally out! I have so many people to thank in bringing this book into the world, and that will be the focus of much of this upcoming year. More to come. For now, here’s what’s going on in my kitchen this month:
Mama Bread
This month’s Mama bread is made with grains from WSU Bread Lab. My bread buddy and fellow PDX Whole Grain Baker’s Guild member, Matt, went up to the bread lab some time ago and brought me back a stash of what I think was called “the climate blend”. I used a bit of it, then stored the rest in the freezer for later milling. This month, I’m using the last of it and will charish every last bite, wondering where to find more. If anyone knows, say the word!
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.
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.