Guild Class & A Recipe
Raven Breads is hiring a farmers market rep and a bakery assistant. These two part-time jobs start in April and could be combined by the right person into a single position. If you like bread and bicycles and want to be part of this little business as it grows, check out the job postings here.
Last Wednesday through Friday I moved briefly down to Burlington to prep for and teach a two day workshop for the Bread Baker’s Guild on baking with local grains. We named the workshop after the first clause of Arthur Ashe’s famous and ever useful quote—“Start where you are, use what you have, do what you can.”—because the grain system, like every other part of the food system, is personal and political, economic and ethical, and endlessly, overwhelmingly complex. Mel, my co-teacher and the head baker at Grand Central Bakery, talked about wheat. I talked about rye. We both talked about enzymes and wet harvests, protein levels and why the commodity market is wrong about what makes “good” grain. Every time the questions got too technical we turned to our most over-qualified student, a lifelong baker and cereal scientist from OSU, and gave him the floor to expound on how nitrogen application effects protein content, or the role of the aleurone in sprouting grain. We baked breads and pastries with four kinds of wheat (Doris, Skagit 1109, Salish, Trailblazer) and two kinds of rye (Gazelle, Binto?), plus a little buckwheat on the side. Below is the recipe for the excellent wholemeal galette crust that we made for Friday breakfast and filled with roasted winter vegetables, goat cheese, and herbs, and which you’ve probably encountered at the Saturday farmers market filled with my summer fruit gleanings.
Owner | Baker
ALL PURPOSE GALETTE CRUST
(probably adapted many years ago from a recipe by Dawn Woodward and/or Liz Prueitt)
Makes two 9-10” galettes
160g whole wheat
45g whole rye
10g dark buckwheat
2g (½ tsp) salt
145g butter, cold
65g water, cold
Mix as you would any pie crust. Chill. Roll into rounds. Add sweet or savory filling (approx. 350g filling per galette). Fold in the edges and brush the crust with a little yogurt, egg, or cream for shine. Bake at 400F for 20-30 minutes, or until the crust is golden and the filling, if fruit based, is bubbling nicely.
This week in the WINTER BREAD SUBSCRIPTION:
Red & White
Baker's Choice: Rye & Oat
Westphalian Pumpernickel, the Baker's Choice loaf for March 25, is available for pre-order for another week. Because this bread takes almost three times as long to make, bake, and cool as my normal ryes, the order window closes next Sunday.
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