~Bread Offerings~ May 2024~

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Hello bread and grain friends, I’ve been traveling, mostly visiting with friends and family, so we’ve had time to dream up new breads and bake together. I’m also looking forward to getting back home and seeing my family, including my little dog, who can’t text me back like the others, so I miss her with a bit more distance. Here’s what’s going on in my kitchen this month: Mama Bread This month’s Mama bread is made with High Extraction Appalachian Dirty Blond from Carolina Ground. This is one of my favorite mills in the whole country, and I loved … Read more

~Bread Offerings~ March 2024~

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Hello bread and grain friends, In case you haven’t heard, The Mama Bread book is out! I’ve been busy with that, and here’s a link of me talking about feeding sourdough starter on Afternoon Live here in Portland. Thanks for being part of this home bread baking project with me. Here’s what’s going on in my kitchen this month: Mama Bread This month’s Mama bread is made with a lighter flour from Cairnspring Mills called Glacier Peak. To it, I’ve added a bit of Dark Northern Rye, as well as millet flour that my pal Rose left at my … Read more

~Bread Offerings~ January 2024~

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Hello bread and grain friends, First, some news: After years of working and waiting and working some more, Mama Bread book is finally out! I have so many people to thank in bringing this book into the world, and that will be the focus of much of this upcoming year. More to come. For now, here’s what’s going on in my kitchen this month: Mama Bread This month’s Mama bread is made with grains from WSU Bread Lab. My bread buddy and fellow PDX Whole Grain Baker’s Guild member, Matt, went up to the bread lab some time ago … Read more

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~ December 2023~

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Hello bread and grain friends, Not much to say these days. We’re making our way through an atmospheric flood, which means lots and lots of rain. I mean, we’re drenched. I had never even heard this term until a few years ago, but each season seems to come with more new terms like this. That’s just the times we were born into. I’m ready to light the Hanukkah candles, and my family will make the house celebratory with trees and villages and nice smelling decorations. It will feel fun and festive for a while, even though the world is … Read more

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