~Bread Offerings ~ November 2019

I’m working hard to get out a gift guide for bread bakers to in the coming month. This is a reminder to reach out and let me know if you want to be on my newsletter so that you won’t miss it.

Other than that, I hope the cool weather, short days, and colors of the falling leaves are delighting you as much as they are me. Take a walk this afternoon, even a 10 minute stroll in the rain, and stop to savor one thing you haven’t noticed before.

Here’s what’s on the menu this month:

Mama Bread
This month’s Mama bread is made with Sungold Spelt from Meadowlark Organics in Wisconsin. Spelt is a close relative of wheat, and was first used by the Greeks, who considered it a gift from the goddess Demeter. People who have a hard time digesting common wheat (Triticum aestivum) report better results with Spelt (Triticum spelta). The flavor is slightly malty, especially on the crust, while the inside has ripened fruit overtones.

Organic Sandwich Loaves
The sandwich bread this month is made with Rouge de Bordeaux wheat flour from Camas Country Mill. The fact that this flour is sifted after being stone ground makes it a bit lighter, while still containing much of the germ and bran (thus more nutrients) than the typical all purpose flours found on grocery store shelves. To these loaves, I’m adding a bit of malted barley flour from Tuality Plains in Forest Grove, Oregon. The barley adds a hint of cereal sweetness and boosts the browning capabilities.  

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. This is the grain found along with Ötzi, the 5,364 year old mummified mountain climber from the Alps in Italy. From the archeological record, it’s been determined that he was eating einkorn, ferns, and ibex meat. Ancient grain, indeed! Einkorn has a buttery color and a savory flavor with mineral overtones. I’m using grains from Bluebird and milling them at home on my Komo. This bread is a pan loaf and it’s superb as toast dripping with butter and a shaving of parmesan cheese.

Sesame & Nigella Wheat Loaves
I swoon over both sesame seeds and nigella seeds, which are less familiar to most people. Nigella is a black seed that tastes a bit like a toasted onion bagel with a hint of oregano. The aroma is alluring and when I get a craving, there’s no stopping me. I added these two types of seeds to a mixture of Sonora white wheat from farmer Sally Fox in California and Hollis red wheat from Moon Family Farms.

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…

Savor your month with madcap delight and untamed gratitude,

Other news from the world of grain:

-Cascadia Grains is a conference that brings together farmers, breeders, millers, maltsters, bakers, and grain lovers in Olympia, Washington in January. I’ve been attending this event for the past several years, and I love it! I’m lucky enough to be on the steering committee this year, and I’m already getting excited about the program. They just announced their early bird pricing, and if you know you want to attend, here is where you can sign up for a great price.

-Sarah Owens is going to be in Portland this month. For information about her events, go here.

-I really enjoyed this tutorial by the NY Times about how to make sourdough.  

For information about taking my class through AirBnB, go here.