Hello bread and grain friends,
Do you love bagels as much as I do? They’ve been a mainstay in my home for as long as I can remember. My grandmother brought back suitcases of them every time she visited her old neighborhood in Montreal, and her aunt always toted along gifts from Zabar’s whenever she came to see us from the UWS of NYC. Punctuating these visiting bagel treats, we’d even stock the freezer with Lender’s. Remember those? I bring all this up because there’s a bagel off in Portland this month, and I’m excited to go check it out. I won’t be entering a bagel, but I’ll be eating as many as I can. So, I thought I’d also put some bagels in my home rotation this month, as well. Grab yourself some schmear and enjoy one along with me this month.
Here’s what’s on the menu this month:
Mama Bread
This month’s Mama bread is made with a variety of flours from Hayden Flour Mills in Arizona. I love this mill, and when I saw that they were offering a baker’s bundle of different flours they developed with various bakers, I couldn’t help myself. What fun it’s been making my foundation loaves with nuances of flavor. Also, Emma Zimmerman (co-founder of Hayden and lovely human being) has a book out called The Miller’s Daughter, and I can’t wait to get my hands on a copy!
Sesame Einkorn
I got a new batch of Einkorn grain and I’ve been playing with it to figure out the hydration of the new harvest. In the meantime, I’m craving that alluring sesame crunch. The einkorn comes from Camas Country Mill, and the sesame is Anson Mills Sea Island benne seeds.
Ancient Grain Pita
I’ve always loved making pita, but I learned something new recently. The word pita mean bread in Aramaic! I’ve always wondered and researched about the origins of what we know as pita bread, those puffy pockets of goodness. When I learned that the word simply means bread, I was resolved to try it with the grains that were around when Aramaic ruled the world. I love the emmer pita a lot, but spelt and portions of einkorn and barley are wonderful, too! These grains come from Camas Country Mill and Lonesome Whistle.
Naturally-Leavened Portland-Style Bagels
I developed this recipe with one of my favorite bakers in town. I’m using Cairnspring Mills Glacier Peak flour for this batch, and they are naturally leavened with an osmo-tolerant starter, which gives them a little something special.
Other news from the world of grain:
– I am hosting a monthly Zoom meeting as a free resource for all bakers who want to ask questions and share ideas. It will be the first Sunday of each month, and you can join the by going to this link. Hope to see you there!
-For information about the Flour Hour experience on Airbnb, go here.