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!!

It's a market week and Bakery Friday! It's been over a month since I have seen you all and besides doing some really fun whole grain bread testing I have not baked, instead I spent a lot of quality time with little Finley while my husband was working out of town. This week I am ready to dive back into baking, which will be a bit of a challenge since the night before I mix is forecasted to be -11F and the high for Thursday is 17F. My dough likes it around 80F. Time to put the wood stove in the bakery! Anyways I will do my best to make some delicious bread for you all for Saturday Market and Bakery Friday at my house 4-8pm. 
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Planning on baking Country Sourdough, Polenta Sourdough, KAMUT Wheat Sourdough and German Rye. 

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. ​

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.

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 sal

Last winter Lauren Lipscomb came to visit me at my little bakery. Below is the article she wrote about that visit and the importance of bread. It is beautiful for me to see how someone with a skilled eye captures my work and then even puts it into words. Lauren writes about some incredible artisans. As Lauren puts it: "Wayward Roots is here to shed light on those living, working and creating with mindful and sustainable intentions." I feel honored to be amongst them. Enjoy the pictures and her writing!

There is no bread this week, so instead I am leaving you with a little slide show. 

In case you have some extra Vollkornbrot and want to turn it into crackers!
How to make Crackers with your Vollkornbrot
Cut your loaf into very thin slices, the thinner the better. Spread the slices on a sheet pan and put it in the pre heated oven at 375F for about 15-20 min. Keep an eye on it, you want them to be crispy at the edges but not burnt, it happens really quickly! Let them cool and either store them in a tin or jar until you are ready to eat them or serve right away. They are good with almost anything! Slices of brie with a spoon full of your favorite jam or honey, blue cheese, or some smoked salmon (here is where I get mine) with dill and cream cheese, the possibilities are endless! ​Let me know what you like to put on yours!

Happy New Year!!
This week I am baking Country Sourdough, Polenta Sourdough and Sprouted Rye (Vollkornbrot). Bread is available Friday 4-8pm at my house and at the market on Saturday. Planning on making scones as well, havent decided on the flavor yet...