~Bread Offerings ~ Week of March 5, 2018

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Hello bread and grain lovers, Wow—what a robust few weeks it has been! In my travels, I was able to meet up with some of my longtime friends from the grain world, some of whom I’d never met in person. I’ve been eagerly awaiting the opening of Jonathan Bethany’s bakery in Washington DC, Seylou, and I made a special stop between Florida and NYC just to visit. Omg, I’m so glad I did! I was inspired at every turn. Not only is he pushing his excellence in whole grain baking, but he’s also holding his pastry chef to the … Read more

~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

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