Cool temps, rain and oven repairs= bliss

This Weeks Bread Special:
German Rye Sourdough
Reminder: September 10th is the LAST Saturday Market for the season!

photo by Chieko Horn Photography

It's finally raining and the temperatures are cool enough to even have a little fire! Unimaginable just a week ago. This makes me so happy after a long summer of way too many hot days in a row in front of an even hotter oven. We took some time this weekend to finally fix my oven and organize a few other things in the bakery. Thanks to my husband who never gives up on these projects the old and tired oven is now running smoother than it ever has before. There are certainly days when I wonder why I am still using a regular range to bake my bread and not a fancy deck oven with steam that fits more than four round loaves at a time... Then I remind myself that I love working from home, that I do not want to rent an extra space to bake in and that one day I will be able to convert a garage of a house we own into my little dream bakery. Things just take time and sometimes more then I want them to. But it will be just that much sweeter once it happens! Right?
Until then, I will continue baking bread for you in my little home oven and try to enjoy the fact that I can do it with such little equipment. Happy Labor Day!!

This weeks bread choices are:
Country Sourdough
Montana grown organic wheat flour, water, organic sourdough culture (organic wheat flour and water), Montana grown organic whole wheat flour, sea salt. 

Polenta Sandwich Loaf
Montana grown organic wheat flour, water, organic sourdough culture (organic wheat flour and water), organic yellow corn, sea salt. 

German Rye Sourdough
Water, organic freshly milled rye flour, organic wheat flour, organic sourdough culture (organic wheat flour and water), sea salt, organic coriander, organic fennel seeds. ​
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