The gluten is back! After weeks of struggling with disastrously weak flour, I learned that I'd been working with wheat from a western Washington farm. We're now back on track with hard red wheat from Williams Hudson Bay Farm in Walla Walla, and oh, the extensiblity! The elasticity! It feels so good!
We are now, officially, in the best baking season, the months when food traditions give us a smorgasbord of holiday treats, and the cold fuels our hunger for butter and flour. This is the last day to place your Thanksgiving order online or in person at the market. I'm selling Seriously Gingerbread and Caramel & Kabocha Pie by the slice today; if you can't decide which you want, come try both!
Also on today's market menu: Red & White, Roasted Pumpkin, Mountain Rye, and Smoky Vollkornbrot. Also French Apple Cake, Bittersweet Chocolate Cookies, Brown Butter Shortbread, and Sourdough Buckwheat Scones. The usual.
All Bakery Dreaming Bicycles Books And Other Stories Bread Without Metaphor Building A Bakery Business Values Changing Seasons Childhood Community Endings Harvest Forage Glean Home Kitchen Sink Philosophy Learning / Teaching Magic And Imagination Opinion Practicalities Starting With The Soil The Body The Commissary The Garden The Sky The World Outside Time Travel Wonder