It has been a late night and computer intensive week, but I think I have the new online store up and running! I have been wanting to do this for sometime, but it takes me forever to figure it all out and I need days where I can stay up really late to do it, since that is the only time I can stare at a computer screen for ages without going crazy! All the February breads will be posted and available as of this evening. Please let me know if you are having any issues with the ordering so I can make sure to fix what’s broken. What do you think? Do you like the new look? Is the store easier to use? I even have a search box now that you can search for anything on the site! I have been enjoying that feature to find recipes from old blog posts that I otherwise wouldn't bother to look up.
Since these kinds of projects leave me with little motivation to cook (unusual for me!) I have been eating toast in every form and fashion! My favorite this week is “Compté, Arugula, Fried Egg Toast”
Here is how I do it:
Butter your slice of bread, grate Compté or any other cheese you like right
on top, place under the broiler until nice and brown, put some arugula on top, sprinkle with balsamic reduction, salt and pepper and top with a fried egg! Delicious!
This week’s Share
Ingredients: Montana grown org. wheat flour, water, levain (50/50 water and org. wheat flour), Montana grown org. whole wheat flour, sea salt.
Chili Cheese Sandwich Bread
Ingredients: Montana grown org. wheat flour, water, org. cheddar cheese, green chilis, levain (50/50 org. wheat flour and water), sea salt.
Bakers Choice: An attempt at Landbrot
I am taking a break from the Sonoran wheat for a week and wanted to try out a light rye bread with classic German bread spices.
Ingredients: Montana grown org. wheat flour, org. Montana grown org. whole wheat flour water, org. rye flour, levain (50/50 water and org. wheat flour), org. caraway seeds, org. ground coriander, sea salt.