First Gallatin Valley Farmers Market of the season is Saturday!!! Can't wait to see you all! Bakery will be open Friday 4-8pm.
I am planning on baking: Country Sourdough (batard) Polenta Sourdough (sandwich loaves and boule) KAMUT Wheat Sourdough (boule) Purple Corn Sourdough (sandwich loaves) And Rhubarb Ginger Scones for the Market. 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. Purple Corn Sourdough Sandwich Loaf organic wheat flour, water, Montana grown organic purple corn, organic sourdough culture (organic wheat flour and water), sea salt.
0 Comments
It's rhubarb season!!! I absolutely love the tart deliciousness that this plant brings us early in the season when I crave something fresh from the garden but there is nothing else around yet. Usually I end up with a surplus with friends dropping some off and my own and I found a lot of recipes don't use all that much of it, but this one uses over 2 pounds in one cake. This makes enough for a crowd but you can always freeze some and eat it later. Recipe Inspired by Ann-Katrin Webers book Obstkuchen Ingredients For the Batter:
For the Streusel:
Instructions: Heat the oven to 375F. Butter a sheet pan (18x13in or 46x33cm). Cream the butter and sugar with an electric mixer until light and fluffy. Add one egg at a time and scrape down the sides in between each addition. Combine flour, baking powder, salt and lemon peel in a separate bowl and slowly add to the butter mixture until combined. Spread the batter with a spatula onto the greased baking sheet. Distribute the cut rhubarb evenly over the batter. Make the streusel topping by combining all the ingredients in a bowl and crumbling them with your hand over the rhubarb. Bake for 35-45min. Let cool and cut into squares. We like it best the next day cold out of the fridge with a scoop of ice cream. Enjoy!! Note: You can replace the rhubarb with berries in the summer and plums in the fall and even canned sour cherries in the winter.
This will be my last Winter Market for the Season and the last scheduled Bakery Friday day. I am planning on baking sometime in late May but haven't set a date yet. If you are not signed up for my Bread Alerts that's the way to find out when and where to get bread. 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. |
AuthorI love bread! I will post my weekly bread choices here and anything else bread, grains and fermentation related that I think you might find interesting. Categories
All
|