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2/8/2020 Interview & Next Week's BreadWell, having spent the week melting my brain onto my computer screen while pretending to build spreadsheets and actually jumping pointlessly between browser tabs and stumbling down useless internet rabbit holes, I have nothing to say to you here. Not even a good walk through the woods to report on, or musings from an afternoon spent watching the rain on the ocean. I didn't leave the house yesterday! That's how bad it's been. So instead, I offer you an interview published earlier this week on the food blog Stir the Pots, given before my bad work habits destroyed my capacity for complex thought and prolonged attention. And now that the rain has stopped I'm off for a ride to check out the Anacortes Farmers Market. Our own winter Bellingham Farmers Market is next Saturday. Raven Breads won't be there, but you should go anyway. Sophie Owner | Baker Did you know you can still sign up for the WINTER BREAD SUBSCRIPTION? It runs through March 25, with pickup every Wednesday in Birchwood (the front step), Downtown (Cafe Velo), or in Fairhaven (Shirlee Bird Cafe). Sign up or order a single loaf for the week ONLINE. Along with Red & White and Mountain Rye, each week I make a different Baker's Choice bread. My choices this winter are: Jan 22: Rugbrod Jan 29: Ring Rye Feb 5: Apple Rye Feb 12: Harvest Miche 1 Feb 19: Harvest Miche 2 Feb 26: Black Bread March 4: Alpine Spice Rye March 11: Rye & Oat March 18: Korn Rye or Corn Rye?? March 25: Westphalian Pumpernickel! There's 1 spot left in our March class! Sign up through the Guild website. Start Where You Are: Using & Troubleshooting Local Grain Instructors: Mel Darbyshire & Sophie Williams Come learn tools for assessing, baking with, and troubleshooting local whole grains. Leaving the commodity market to support local farms and mills often means dealing with grains that vary from field to field, farm to farm, and harvest to harvest. In this class we’ll bake with wheat and rye flours of variable quality, using sensory evaluation and the batch specs to choose products and adapt formulas to best suit our grain. We’ll talk about how growing conditions effect grain quality, how grain quality effects baking properties, and what to do with a bad harvest. March 5-6, 2020 Thursday 12:00 pm - 5:00 pm Friday 9 am - 4:00 pm The Bread Lab 11768 Westar Lane - Burlington, WA 98233 Registration Deadline: Sunday, March 1st Skill Level: Intermediate to Advanced Comments are closed.
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