Communal Table Bread – My Easiest First Bread Recipe

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If you’re new to bread, you can’t go wrong with this easy, no-knead recipe that I developed for grade schoolers. I had many discussions with my friend Amy Halloran, otherwise known as the Flour Ambassador and queen of pancakes. I loved her down-to-Earth way of using better flour for everyday foods like pancakes, and I wanted to bring that no-fuss perspective to bread. Soon after, I went to a Grain Gathering class at the WSU Bread Lab where a roundtable of bakers from around the country developed similar types of loaves. They were calling their project the Approachable Loaf, … Read more

~Bread Offerings~ Winter 2026~

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Hello bread and grain friends, The days are finally getting a tad longer, and I’m hibernating a little less with each hour of nightfall dwindling away. Not much to report except that I am enjoying being in my kitchen. I am loving this recipe on The Perfect Loaf website for sourdough discard granola, and I’ve been making these chocolate muffins with the Climate Blend from Chimacum Valley Grainery. Here’s what’s going on in my kitchen when I get home this month: Mama Bread This month’s Mama bread is multi-grain with a bit of barley, sorghum, and buckwheat and a … Read more

~Bread Offerings~ October 2025~

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Hello bread and grain friends, September is always a whirlwind with many Jewish holidays all in a row, while the rest of the non-Jewish world is busy having a regular weekday of putting out trash and driving kids to school in a traffic jam on Rosh Hashana. Meanwhile, we emerge from Yom Kippur and it feels like we’re thoroughly entrenched in the Fall season. Baking season! Here’s what’s going on in my kitchen when I get home this month: Mama Bread This month’s Mama bread is made with the addition of buckwheat in every loaf. I recently got to … Read more

~Bread Offerings~ September 2025~

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Hello bread and grain friends, I am on an accidental great big bagel & deli tour—First stop was dropping my kid off for their second year of college, and their new dorm is around the corner from Ess-a-bagel and Tal’s, and we went to both multiple times. Of course I made stops at Bread’s Bakery four times in three days. Next stop, Montreal where I went to Dunn’s, St-Vieteur, and Fairmount in quick succesion. Oh, and my family won’t let me leave town without a stop at Chesky’s, too. I’m excited to try my friend’s new spot Hof Sucree … Read more

~Bread Offerings~ August 2025~

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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 … Read more

~Bread Offerings~ July 2025~

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Hello bread and grain friends, I’ve been up to my elbows in buckwheat recipes and buckwheat information, taking it all in to help with a zine for the Culinary Breeding Network’s involvement in More Bang for Your Buckwheat, and I’m getting excited to share this fabulous collection of recipes with all of you! Also, if you want to learn more about this highly nutritious ancient gluten-free pseudo grain, you can attend the WSU Bread Lab Buckwheat Fest in early August. I’ll see you there! Here’s what’s going on in my kitchen this month: Mama Bread This month’s Mama bread … Read more

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