BreadOfferings

Hello bread and grain friends, Happy Vernal Equinox. Easter greetings. Ramadan Mubarak. Chag Pesach Sameach. I hope however you are ushering in spring and celebrating all it has to offer, you are enjoying it.         Here’s what’s on the menu this month: Matzah Every year, I use some of my best flours to make matzah for our Passover meal and the whole week of breakfasts and non-leavened bread baskets on our family table. This year, I’m using emmer, einkorn & barley. These are the flours that my ancestors probably worked with in their Pesach meals, and … Read more

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

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

Hello bread lovers, Here’s what’s on the menu this month: Mama Bread This month’s Mama bread is made with organic spelt from Camas Country Mill in Oregon. 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. Naturally Leavened Challah One of my favorite weekly rituals is making challah bread on … Read more