Hello bread lovers, What are you up to in February? We’re still pretty Covid shut-in around here, so my family is watching a lot of Netflix. We’d never seen Community, and we decided to start on season one. I can’t believe this one almost escaped me, and it’s providing a lot of laughs during a dark, cold winter indoors. We’re also catching up on movies that have to do with Black History. We particularly liked One Night in Miami, and after reading To Shape a New World, I’m going to delve into MLK/FBI. Other than that, thank goodness for … Read more

Hello bread lovers, Welcome to 2021. I’m thankful to have a warm & cozy baking routine to keep me happy indoors for the next few months. I’m tackling my stack of books, too, and trying to outdo my own high score on Duolingo. What are you up to? Here’s what’s on the menu this month: Mama Bread This month’s Mama bread is made with organic spelt flour from Fairhaven Mill in Washington. 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 … Read more

Hello bread lovers, and happy holidays!   In my house, we celebrate both Hanukkah and Christmas, plus Shabbat every Friday and a big southern New Year’s feast of black eyed peas and collard greens. We are definitely one of those big, blended American families who weave together many childhood traditions and make new ones of our own. What do you celebrate?   And of course, this year, we’re doing all of this celebrating alone (but together-alone), keeping as many of the traditions as we can so our kids will have things to look forward to.   Whatever you are … Read more

Hello everyone, Here we are in the tilt of this ever changing world, and I’m making some alterations, as well. I’m shifting my focus to on-line teaching to create more ways for people to learn at home. I think we’re all going to need this come winter when we’re stuck inside again. Check out my new on-line Flour Hour on Airbnb. From now on, I’ll also be announcing one-off classes in various types of breads that you might want to learn come the season when we’re stuck inside again. Keep a watch out for that. In the meantime, hope … Read more