Friends! I’ve been away from this space, but not from the world of bread and grain. First things first, here’s what’s on the menu this week:
Mama Bread
This week’s Mama bread is made with 70% organic Edison white whole wheat from Camas Country Mill in Eugene + 20% red fife from Tuality Plains+ 10% purple Egyptian barley. These loaves are rich and dense and make a sturdy platform for the ricotta and spring greens (dandelions!) I’ve been cooking up.
Organic Sandwich Loaves
The sandwich bread this week is made with organic triple-sifted Edison flour from Camas Country Mill. We are lucky here in Oregon to have such a mill that grows local grains and produces a quantity of high-quality flour. They are not the only game in town, but they do provide a good backbone for many of the local bakers here.
100% Einkorn Loaf
Einkorn is the most ancient wheat that we still cultivate. It’s genetically different than modern wheat because it reflects the time when wheat had a simpler DNA profile. It does not provide bread with the strong risen quality that modern wheat does, but it’s full of flavor and nutrition. I’m making this bread as a pan loaf and it makes superb toast topped with nut butter.
Olive Spring Onion Pan Loaves
My good friends gave me these awesome green onions from their garden called walking onions. I didn’t know what they were talking about until I saw the plants and noticed these gorgeous little bulbs that form on top. Apparently, when these bulbs fall to the ground they take root for next year’s onion crop. They are alluring and I decided they needed to have a place in our weekly bread menu. My daughter had been asking for olive loaves, so voila! It’s what I’m most excited to be cutting into these days.
To place an order, email me to let me know what you want and what day in the coming week you would prefer to get it. You are always welcome to drop by for espresso & morning toast, or we can work out delivery or pick-up via email. I have a limited amount of each item, so the earlier in the week you let me know, the better your chances of getting what you want. For the more spontaneously-minded types, drop me a line whenever and I’ll let you know what I have on hand. Oh, and if you want to pay for the bread on-line, here is the link. Of course, I’m always open to trade…
Other news from the world of grain:
-Y’all! There is a grain I’ve never heard of! It’s called Fonio and it comes from West Africa. Here is where you can listen to the podcast that introduced me to this grain. To order Fonio, go here. I’ll be trying it out over the coming weeks, so look for recipes in my newsletter.
-If you loved summer camp and you also love bread, go check out the Smoke Signals Baking Retreats. Tara is an amazing teacher (and camp counselor!) and her line-up of guest chefs makes me weak in the knees. Here’s where you can read more about the retreats, and here’s the one they have coming up in summer.
Savor your week with madcap delight and untamed gratitude,
