Hello Friends,
Happy New Year! I hope everyone is off to a good start. I’m going to keep it short and sweet, since we’re all in the midst of catching up this time of year.
Here’s what’s on the menu this month:
Mama Bread
This month’s Mama bread is made with organic spelt from Camas Country Mill in Oregon. Spelt is a close relative of wheat, and was first used by the Greeks. They 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). It bakes like a dream, and I love the way the loaves turn out with this grain. To these loaves, I’m adding heirloom pumpkin seeds, Anson Mills benne seeds, and organic California dates.
Buttermilk Rye Loaves
One of my favorite weekly rituals is getting milk and cream from a local farm. I churn the cream into butter (this sounds much fancier than it actually is since I use the Cuisinart to basically zap it), which leaves me with a batch of true buttermilk. The day after, I’ve been taking to the habit of making bread with this delightful ingredient. I love the pairing of buttermilk and rye. In these loaves, I use a backbone of white wheat grown by Bluebird Grain Farms and add a bit of organic dark northern rye from Camas Country Mill.
Organic Sandwich Loaves
The sandwich bread this month is made with organic sifted French heritage wheat flour grown by Camas Country Mill. Rouge de Bordeaux is a flour that I encountered in France this past year and really enjoy making bread with it. 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 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. It 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.
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. Go here to sign up. Hope to see you there!
-Have you seen Michael Kealty’s work about how to taste bread? If not, check it out here. I really enjoy how he outlines the ways we taste the flavor and aroma components of bread.
-A friend and fellow baker Emily Squadra of Wildflower Baking is offering a whole grain croissant class through Airbnb Experiences. I’m taking the class soon, and you should, too! It’s an insanely good price, so don’t miss it. Sign up here.
For information about taking my class through AirBnB, go here.