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 heavily into a zine project with Culinary Breeding Network called More Bang for your Buckwheat. In these loaves I’m using flour from a mill that’s been in NY since 1797. Whoa! It’s one of the oldest in America. This project is to raise awareness of buckwheat, but also to get more diversity into the diet. I’m loving these loaves with a bit of buckwheat honey in the afternoons.
Sesame Einkorn
This year has been all about einkorn and these loaves haven’t left my side. This month, I’m making them with Anson Mills 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. I’ve been working on a new version of naturally leavened challah with a sweet stiff starter. I’ll keep you all posted! I’ve been making it lately with Glacier Peak flour from Cairnspring Mill.
Other news from the world of grain:
-My friend Sonya who hosts the Food Friends Podcast (one of my favorites!) is also the most fun person in the world to walk around a farmer’s market with. She knows who has what and which time of year. She recently started doing tours of two markets in Portland and I couldn’t recommend it highly enough. I took my dad and family recently, and although I go to the market regularly, I learned a ton!
–This aticle in the NY Times about bread in Europe is an interesting read.
-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.