This week I finally made some decisions that were occupying my mind for over six weeks now. As most of you know I had a beautiful deck oven, with steam capacity on its way from France to Bozeman. It arrived in San Francisco last week brining it that much closer and making it that much more real. The reality of not having a place to put it was really setting in. Could I store a 700 pound bulky, very difficult to move piece of equipment in our half garage or pay for a storage unit? Should I try to find a commercial space to rent and pay to have it installed until we find our own place where it will live more permanently? Could I even bake the kind of bread I like if I didn’t live near by? There are so many steps in bread baking that need to be done throughout the day that make it very difficult if you are a one person operation to not live where you bake… After mulling the options over in my head for weeks I decided to accept a re-stocking option the company offered me. On one hand it was a sad moment to realize this oven that I have been dreaming of for years and that was now on the same continent as myself was not coming to me anymore due to some unexpected circumstances. On the other hand I am relieved that the decision is made and I can move forward with new plans. One of those opportunities that has come from this is that I will start working as the baker at Blackbird downtown three days a week. It is a beautiful and fun space to work and their bread and desserts are outstanding. Working at Blackbird allows me enough time to continue my bread shares and the farmers market season while I plan and prepare for my own baking space. September is just around the corner and I will post bread options on the website tonight.
This week’s Share
Ingredients: Montana grown org. wheat flour, water, sourdough culture, sea salt.
German Rye Sandwich Loaf
Ingredients: fresh milled org. rye flour, org. whole wheat flour, water, sourdough culture, coriander, fennel seeds, sea salt.
Bakers Choice: Sonora Country Sourdough
This loaf is the same as the Country Sourdough that you already know but I replaced the 20% whole wheat flour with freshly milled whole grain sonora white wheat flour from Prairie Heritage Farm. What do you think?
Ingredients: org. wheat flour, freshly milled Sonora white wheat flour from Prairie Heritage Farm, water, sourdough culture, sea salt.