Good morning! Warm days like this in February feel like a gift, don’t they? I’d planned to spend time learning about rye breads, but it’s tempting to go hike in the mud. (Scout already managed to get a bit muddy when we walked earlier.) For now, I’ll focus on bread. 

I’ve started working again on new breads for our weekly menu. Above is a photo of last week’s attempt: a Kamut Sesame Sourdough Bread. I’m sold on the Kamut as it works nicely in the existing Rosemary Olive Oil Bread and is similar to the durum often used in sesame breads. I just need to nail down a few details based on the three variations I baked, which I’ll hopefully do this week. 

Rye bread is my main focus this winter (and I’ll write about that at some point), but it’s completely different from baking with wheats. Thus, it’s going to take some time to learn and perfect a sellable loaf. In the mean time, I’ll continue to develop recipes for other wheat-based breads to stay engaged (read “to avoid getting too discouraged at the initial rye bread flops I may bake”) and give you something new to try.

Finally, we have been baking a few extra loaves of bread each week as we know life happens, and you might forget to order before midnight on Wednesday. If that’s the case, you’re welcome to reach out, and we may still be able to set aside some bread for you. We may also have some frozen loaves from the previous week that could be purchased. Ordering ahead is still the best way to guarantee that you’ll have bread on Saturdays, but this is a nice way to account for life’s unpredictability. 

- Ashley & Paul

 
Bread
Chocolate Cherry Sourdough Bread
Cranberry Pecan Sourdough Bread
Einkorn Sourdough Bread
Spelt Sourdough Bread
Sunflower Seed Sourdough Bread
 
Cookies
Brown Butter Dark Chocolate Chip Cookie
Spiced Molasses Cookie
Triple Chocolate Cookie

Rolls
Thaw-and-Bake Hot Rolls

Mixes
Einkorn Pancake Mix
Pancake Mix

Flour
Turkey Red Stone Ground Whole Wheat Flour
White Sonora Stone Ground Whole Wheat Flour