~Bread Offerings~ September 2019

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Did you know that I am a folk herbalist? Long before I baked bread, I studied with herbalist Susun Weed as an apprentice back in the late nineties. Everything in my life since has brushed up against that experience, and it’s even my studies with Susun that eventually led me to bread. What a joy it’s been to integrate plant medicine into my life for the past 20 years. Many people ask me if this means that I don’t believe in modern medicine? Quite the opposite. In fact, I learned from Susun that anything that’s available in the world … Read more

~Bread Offerings ~ Week of June 3, 2019

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I talk a lot about flour here on this site, but I don’t want that to be a mere list of what I’m putting into my bread. I want you to understand flour and how it comes from a cereal grass seed and how millers crush that seed down into powder, or how they break it apart into component pieces first and then pulverize those pieces, and put it back together (or not). Whole Grain Stone-Milled Flour Some millers, like Nan Kohler of Grist & Toll in Pasadena, choose to produce whole grain flour that is made in a … Read more

~Bread Offerings ~ Week of May 13, 2019

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Friends! I’ve been away from this space, but not from the world of bread and grain. First things first, here’s what’s on the menu this week: Mama BreadThis week’s Mama bread is made with 70% organic Edison white whole wheat from Camas Country Mill in Eugene + 20% red fife from Tuality Plains+ 10% purple Egyptian barley. These loaves are rich and dense and make a sturdy platform for the ricotta and spring greens (dandelions!) I’ve been cooking up. Organic Sandwich Loaves The sandwich bread this week is made with organic triple-sifted Edison flour from Camas Country Mill. We … Read more

~Bread Offerings ~ Week of July 16, 2018

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Hello grain friends, A rare and unique opportunity landed in my lap last week and now I have 150 pounds of new grain to play with. This is not just any grain; this is Sonora white wheat grown by Sally Fox. If that doesn’t mean anything to you, let me explain. I first learned about Sally from my dear friend Adele, an extraordinary weaver who makes garments with consciously chosen fibers. Her work was largely inspired by a cotton breeder she kept telling me about who farms her cotton with similar regenerative principles I hear my food friends talk … Read more

~Bread Offerings ~ Week of May 14, 2018

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Greetings grain lovers, Ah, friends, where do I even begin with telling you about the Asheville Bread Festival? Wowza, this bread shin-dig was inspiring, fun, educational, and illuminating. I loved how it brought the whole community out to eat bread, and also encouraged community members to learn more about their local grain economy. There were classes all over town for every skill level. I met some of the bread world paragons whose work I’ve been following for years, but I also just got to hang with some laid-back, down-to-earth folk who want to eat well and change the world. … Read more

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