Hello bread friends,
I spent the month resting up from a fun shoot for the einkorn book I’ve been working on. Blue Star Press assigned an amazing team with Dina Avila doing the photographs and the unstoppable Anne Parker doing the styling. Wow! What a superstar team these two are, and even doing long 12+ hour days, I had a blast. Shout out to Mike who thought the book we were working on was my last name. Adrian Einkorn. I should also thank him for keeping a constant stream of albums on my turntable and leaving my record collection just a little more organized than when they showed up.
Here’s what’s going on in my kitchen this month:
Mama Bread
This month’s Mama bread is made with the addition of buckwheat in every loaf. I’m starting a new zine project with Culinary Breeding Network called More Bang for your Buckwheat. This project is to raise awareness of buckwheat, but also to get more diversity into the diet. This month, I’m adding a little bit of buckwheat to each loaf of mama bread.
Sesame Einkorn
This year has been all about einkorn and these loaves haven’t left my side. This month, I’m making them with sesame from Anson Mills called Sea Island benne seeds. My three favorite sources for einkorn flour are Bluebird, Carolina Ground, and Maine Grains.
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:
-Join me and Bluebird Grain Farm for a special Flour Hour on June 8th
-If you’ve been on one of my bread tours, chances are I brought you to one of Portland’s most unique bakery pop-ups—Bialy Bird. I adore this place because the food delights me and the staff are all so kind and considerate to all the various different people I bring in. They just got their brick & mortar and they’re doing a Go Fund Me to build it out. Consider giving, even just a little, to help bring this amazing bakery into our community.
-Did you know that I have a community page? It can be accessed here, and there, 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.