I am planning on baking Country Sourdough, Polenta Sourdough, Purple Corn Sourdough, and Cinnamon Raisin Sourdough Bread.

Country Sourdough
organic wheat flour, water, organic sourdough culture (organic wheat flour and water), clearlake organic whole wheat flour, sea salt.

Polenta Whole Wheat Sourdough Sandwich Loaf or Batard
organic wheat flour, water, organic sourdough culture (organic wheat flour and water), organic whole wheat flour, organic yellow corn, sea salt. ​

Purple Corn Sourdough Sandwich Loaf
organic wheat flour, water, organic Montana Morado Maiz (purple indian corn, Levain (50/50 organic wheat flour and water), sea salt.

Cinnamon Raisin Sourdough Sandwich Loaf
org. wheat flour, water, org. raisins, org. sourdough culture, org. fair trade molasses, Cook honey, org. cinnamon, sea salt.

This week I am planning on baking Country Sourdough, Polenta Sourdough, KAMUT Wheat Sourdough, Country Sourdough with Seed topping and maybe a Purple Barley loaf. On Friday I will also have Baguettes!

Country Sourdough
organic wheat flour, water, organic sourdough culture (organic wheat flour and water), clearlake organic whole wheat flour, sea salt.
Seed Topping: organic poppy seeds, organic flax seeds, organic sesame seeds, organic pumpkin seeds, organic sunflower seeds.

Polenta Whole Wheat Sourdough Sandwich Loaf or Batard
organic wheat flour, water, organic sourdough culture (organic wheat flour and water), organic whole wheat flour, organic yellow corn, sea salt. ​

KAMUT Wheat Sourdough Sandwich Loaf
organic wheat flour, water, cooked KAMUT® berries, organic whole grain KAMUT® flour, levain (50/50 organic wheat flour and water), sea salt.

Baguette
​organic wheat flour, water, sourdough culture (organic wheat flour and water), organic spelt flour, poolish (water, KAMUT wheat flour, active dry yeast), sea salt.

Happy Spring!! This week I am baking Country Sourdough, Polenta Sourdough, Purple Corn Sourdough and KAMUT Wheat Sourdough. See you at the bakery Friday 4-8pm or at the market on Saturday 9am-12pm.

This week I am planning on baking Country Sourdough, Polenta Sourdough, Whole Wheat-KAMUT Sourdough and German Rye. Come by Friday 4-8pm at 460 Lower Rainbow Rd or at the Market on Saturday 9am-12pm. Can't wait to see you!

Country Sourdough
organic wheat flour, water, organic sourdough culture (organic wheat flour and water), clearlake organic whole wheat flour, sea salt. 

Polenta Whole Wheat Sourdough Sandwich Loaf or Batard
organic wheat flour, water, organic sourdough culture (organic wheat flour and water), organic whole wheat flour, organic yellow corn, sea salt. ​

Whole Wheat- KAMUT Wheat Sourdough Sandwich Loaf
water, organic wheat flour, organic whole grain KAMUT® flour, levain (50/50 organic wheat flour and water), sea salt.

German Rye Sourdough Sandwich Loaf
organic wheat flour, organic rye flour, organic whole wheat flour,  water, organic sourdough culture (organic wheat flour and water), organic coriander, organic fennel seeds, sea salt.

Directions:

1. Cut bread into thin slices and tear into chunks. Place in a large bowl and add salt and milk. Cover and rest for 20 minutes or longer if the bred was very hard. 
2. Sautee onion and parsley in butter add to the bread and milk. 
3. Bring large pot of salted water to a boil
4. Add eggs to the bread mix and combine with your hands into a uniform mass
5. Use wet hands to form one test dumpling and place in boiling water, if dough is too loose add some bread crumbs or flour. 
6. Divide dough into portions and form the rest of the dumplings in the size you like. Wet hands are best here. 
7. Place the dumplings in boiling water, place a lid on top and return to a boil, then partially open the lid and reduce heat to a strong simmer. Cook dumplings for 15-20 depending on size.
8. Take out dumplings with a slotted spoon and place on a hot plate. Serve immediately with Chanterelle Mushroom Sauce.

Tips:

• Reduce milk if the bread is relatively fresh, increase milk and steeping time if bread is hard and dry. For best results use five day old sourdough bread.
• In a hurry? Use hot milk and reduce steeping time.
• Left Overs? Cut into slices and fry in a cast iron pan with butter and top with an egg for breakfast or lunch.

This week I am baking Country Sourdough, Polenta Sourdough, KAMUT wheat Sourdough and the Dark Rye. Maybe some more Purple Indian Corn if I get the chance.
Bakery will be open Friday 4-8pm and Market is from 9am-12pm as usual. See you there!!