flourchoices

~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 2021~

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Hello bread lovers, It’s starting to feel like spring, isn’t it? I’m honing in on every bare branch that has the slightest idea of a new bud popping out. If I’m lucky, I’ll catch a bare glimpse of life pushing forth in an emergent spring frenzy. 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 … Read more

~Bread Offerings ~ Week of June 3, 2019

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I talk a lot about flour here on this site, but I don’t want that to be a mere list of what I’m putting into my bread. I want you to understand flour and how it comes from a cereal grass seed and how millers crush that seed down into powder, or how they break it apart into component pieces first and then pulverize those pieces, and put it back together (or not). Whole Grain Stone-Milled Flour Some millers, like Nan Kohler of Grist & Toll in Pasadena, choose to produce whole grain flour that is made in a … Read more