~Bread Offerings ~ January 2022~

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Hello Bread and Grain friends, Welcome to 2022! It started out with a new Lunar month and a crazy new phase of this pandemic. Sigh. That’s all I have to say for now. I’m still baking and I hope you are, too. Here’s what’s on the menu this month: Mama Bread This month’s Mama bread is made with leftover whey or buttermilk from my dairying adventures, plus a base of organic white wheat milled by Camas Country Mills in Eugene, Oregon. I’m also adding a scratch of streaker barley to the mix. This makes for a hearty loaf that … Read more

~Bread Offerings ~  December 2021~

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Hello Bread and Grain friends, Whatever you celebrate this time of year, I hope you have a good one! We’re smack dab in the middle of Chanukah, and suddenly hit by a supply chain shortage affliction; we ran out of candles early and went to six stores yesterday to no avail. Fred Meyer didn’t even order any this year, I was told. 🤔 Anyway, the Chabad in NE Portland came through for me and we’ll be proudly lighting candles tonight, as well as frying up latkes and sufganiyot. Here’s what’s on the menu this month: Mama Bread This month’s … Read more

~Bread Offerings ~ November 2021~

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Hello Bread and Grain friends, Welcome to the holiday season. I, for one, cannot believe its November, and I’m looking at a full line-up of Thanksgiving, Hanukkah, Solstice, Christmas, and New Year’s, with a few Shabbats thrown in, too. When else would I be able to rest?!? Lol. Hope you all are doing well and enjoying your baking world. Here’s what’s on the menu this month: Mama Bread This month’s Mama bread is made with organic white wheat milled by Camas Country Mills in Eugene, Oregon. To it, I’m adding Castelvetrano olives and za’atar, as inspired by my friend … Read more

~Bread Offerings ~ October 2021~

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Here’s what’s on the menu this month: Mama Bread This month’s Mama bread is made with organic Sirvinta wheat milled by Maine Grains. I love working with the Heritage line of flours from Maine Grains, and this newly available Estonian wheat has been fun. I’d heard it was a good flour choice for long fermentation, and since all my breads are such, I had to try. I’m glad I did!  Naturally Leavened Challah One of my favorite weekly rituals is making challah bread on Friday for my family’s Shabbat dinner. I always use stone-ground flour, usually a little sifted, … Read more

~Bread Offerings ~  September 2021~

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Here’s what’s on the menu this month: Mama Bread This month’s Mama bread is made with organic Sirvinta wheat milled by Maine Grains. I love working with the Heritage line of flours from Maine Grains, and this newly available Estonian wheat has been fun. I’d heard it was a good flour choice for long fermentation, and since all my breads are such, I had to try. I’m glad I did!   Fortissimo Durum Pita I love making challah for shabbat, but quite often these pitas are the Friday night breads of choice. They go well with a lot of … Read more

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