Here’s what’s going on in my kitchen this month:
Mama Bread
This month’s Mama bread is made with High Extraction Appalachian Dirty Blond from Carolina Ground. This is one of my favorite mills in the whole country, and I’ve stocked up, since I’ve been here for the past week. The feel of the dough as I was folding was nothing short of luxurious, and the first time I made this with my nieces, they all kept going to the bowl, lifting the cover, and taking deep whiffs. This flour is a stunner!
Sesame Einkorn
This has become a staple in my home, and my favorite place to get einkorn is Bluebird. I buy it whole and grind it the night before I’m mixing my dough. The sesame is Anson Mills Sea Island benne seeds or sometimes I splurge on Daphnis and Chloe Evros heirloom sesame seeds because it’s a nod to the traveler in me, even when I can’t leave.
Challah
I love making Challah on Fridays and putting it out reverently on the dinner table, watching it whittle down as my family joyfully takes bites with our Shabbat dinner. This is the best way to end a busy week, and the loveliest threshold to a mandated time of rest. I feel so much gratitude in these small moments. My favorite recipe lately is from Breaking Breads by Uri Scheft of Breads Bakery in NYC (also in Tel Aviv). I’ve been making it lately with Glacier Peak flour from Cairnspring Mill.
Other news from the world of grain:
-I wrote this article for Portland Monthly Magazine for their summer issue.
-I have a new community page, which can be accessed here. On this page, 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.
– 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!