~Bread Offerings ~ Week of February 5, 2018

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Hello bread and grain lovers, I’m midway through a series I’m doing about flour on my Instagram feed @1000bitesofbread. If you want to take a deep delve into why I take the time to select the flours I do, follow along with the hashtag #flourschool. By the way, the photo above was taken by a farmer who gave me a bag of his grain. The bread I made was so good that I sent him and his family a loaf. Before they delved in, they brought the bread out to the field where the grain had grown. This picture … Read more

~Bread Offerings ~ Week of January 29, 2018

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Hello bread and grain lovers, I’m gearing up for a whole week of flour education on my Instagram feed @1000bitesofbread. I wanted to let you know, in case you wanted to follow the hastag #radicalflourschool to understand in a deep way how I choose my flours for baking. In the meantime, I have a lot of bread to choose from below. Check it out.   Here’s what’s on the menu this week: Mama Bread This week’s Mama bread is made with a kind of wheat I’ve not yet worked with. It’s Øland, a heritage variety from Scandanavia that I … Read more

~Bread Offerings ~ Week of January 15, 2018

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Hello bread and grain lovers, Here’s what’s on the menu this week: Mama Bread This week’s Mama bread is whole grain organic spelt with the addition of flax, benne, and poppy seeds. Spelt is a close relative of wheat, and was first used by the Greeks. They considered it a gift from the goddess Demeter. People who have a hard time digesting common wheat (Triticum aestivum) report better results with Spelt (Triticum spelta). It bakes like a dream and I love the way the loaves turn out with this grain. To the spelt, I added organic flax seeds from … Read more

~Bread Offerings ~ Week of January 8, 2018

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Hello bread and grain lovers, Happy 2018! Hope you all closed out last year with cheer and are off to a good start. Looking forward to sharing good food with you in the coming year. Here’s what’s on the menu this week: Mama Bread This week’s Mama bread is made with whole organic spelt flour. Spelt is a close relative of wheat, and was first used by the Greeks. They considered it a gift from the goddess Demeter. People who have a hard time digesting common wheat (Triticum aestivum) report better results with Spelt (Triticum spelta). It bakes like … Read more

A Baker’s Baker

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Dave Miller is a baker’s baker. He’s been at it a long time, making a style of bread since the early ‘90s that’s just now getting its due. Once in a class he taught, he surprised me by kind of setting aside logic for a moment, and modestly embraced the relationship of baker to bread. “Just go by how the dough feels,” he told an earnest newbie. Then he made a loaf of bread worthy of the reverence he has for his craft. It was the essence of wheat held together by terroir-trapped air. I took bite after bite … Read more

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