Thank you for signing up for the first bread-share offering in Bozeman! I am excited to bring my Community Supported Bakery (CSB) to this town that I am starting to call home.
It’s been a busy few weeks, exploring our new state and visiting some of the organic farms that I will be buying a lot of my flours for baking bread. While settling in to our new home I have been testing my old recipes with new Montana flour and I have been very happy with the results this far. During this process of finding new suppliers and meeting farmers that grow the grains, I have learned much about the process from seed to finished loaf. I will be sharing things I learn with you in these weekly notes, hoping you will find them as interesting as I do! I grew up in Germany with bread and butter as my favorite meal. For me bread is the place to start reconnecting with where our food comes from. Living in Montana allows my bakery to be closer to where most of our wheat is grown, which I find very exciting. Thank you for joining me on my journey to bake the most nutritious, delicious and beautiful bread!
This week’s Share
Country Sourdough Bread
Ingredients: Montana org. wheat flour, Montana org. whole wheat flour, water, sourdough culture, sea salt.
Polenta Sandwich Loaf
Ingredients: Montana org. wheat flour, org. yellow corn, water, sourdough culture, sea salt.
Bakers Choice: Einkorn-Wheat Loaf
Einkorn is an ancient wheat variety that is one of the first plants to be domesticated and cultivated by humans. The earliest evidence of it’s cultivation has been dated 8,650 BC to 7,950 BC in an archeological site in Turkey. Einkorn has a higher percentage of protein than modern red wheats and is considered more nutritious because of higher levels of fat, phosphorus, potassium, and beta-carotene. Enjoy!
Ingredients: Montana org. wheat flour, Montana org. Farro berries, Montana org. whole wheat flour, sourdough culture, sea salt.