 Happy Summer Solstice!!! This week I am baking Country Sourdough, Polenta Sourdough, KAMUT Wheat Sourdough and Dark Rye Sourdough as well as Scones for the market. For Friday Bakery pick up I am hoping to add some baguettes to the mix!
Usually my blog is all about bread related topics but the current situation of separating families at the Mexico boarder is so incredibly cruel and inhumane I can't be silent. It breaks my heart every minute of the day and keeps me up at night so I just can't go on as if everything was fine and leave it unmentioned. I am not a lawyer or have skills that are useful for this situation but I am human and I want to do something to help end this awful situation so I decided to DONATE ALL OF FRIDAY'S BREAD SALES to a couple of organizations that are doing work on the ground. This Slate article gives you a quick overview of the policies as well as a list of organizations that are helping these families in various ways in case you would like to make a donation as well. Also, if you want to read more Democracy Now gives you some well researched information on the situation. Thanks for listening and doing your part as a human being in bringing these families back together. This weeks bread: Country Sourdough organic wheat flour, water, organic sourdough culture (organic wheat flour and water), clearlake organic whole wheat flour, sea salt. Polenta Sourdough Sandwich Loaf and Batards organic wheat flour, water, organic sourdough culture (organic wheat flour and water), organic yellow corn, sea salt. Rye Sourdough Sandwich Loaf organic rye flour, water, organic sourdough culture (organic wheat flour and water), organic coriander, organic fennel seeds, sea salt. KAMUT Wheat Sourdough Sandwich Loaf organic grown wheat flour, water, cracked KAMUT® berries, levain (50/50 organic wheat flour and water), organic whole grain KAMUT® flour, sea salt.
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