Hello bread-baking bunch,
Here’s what’s going on in my kitchen this month:
Mama Bread
This month’s Mama bread is made with Amarillo White Wheat from Camas Country Mill. This is a beautiful whole grain flour that was developed at UC Davis. It has a buttery yellow glow that is reminiscent of durum, but handles more like a traditional wheat bread flour. I found this a very tasty loaf, and if you need one more reason to try it, there are health benefits related to the yellow pigment. This flour has more lutein, which has been linked to eye and heart health.
Broa De Milho
I learned about this bread from Jay Bost when we were paired up to do a table for the Organic Seed Grower’s Conference in Corvallis. He sent me this recipe, and I was game to try it. Little did I know that it would be such a rabbit hole, and his colorful corn was a bright palette to delve into this bread that has a rich history.
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:
-One of my favorite events of the year is coming up! Asheville Bread Festival is happening April 26th & 27th, and I’ll be teaching a workshop about making 100% Einkorn Loaves.
-Did you know that I have a community page? It can be accessed here, and there, I’ve provided some videos demonstrating how I feed my starter.
-Here is where you can access my Flour Hour to learn the history of flour and ask questions about what our choices are today.