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 Mt. Hood bread flour from Camas Country Mill. I’ve been enjoying this sifted bread flour quite a bit for its mild flavor and lovely rise. I’ve also been adding a bit of vibrant purple barley to these loaves and the color of the flour when it hits the water is the prettiest lavender hue that adds a bit of springtime delight and quintessential cereal flavor.
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. I’ve been making it with all corn and einkorn, and it’s a game changing new loaf.
Matzah
Every year, I use some of my best flours to make matzah for our Passover meal and the whole week of breakfasts and non-leavened bread baskets on our family table. This year, I’m using emmer, einkorn & barley. These are the flours that my ancestors probably worked with in their Pesach meals, and this is my nod to my roots.
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.