We hope that this past week's rye was a big hit. We actually managed to sneak a loaf of it in the oven for ourselves, since we'd pretty much run out of bread! What a concept. A morning without toast is the start to a pretty sad day, indeed.
This week we'll be introducing a new loaf! It's still a work in progress, but I figure it's ready for release into the wild for testing and evaluation. We're going to call this one the "Ancient Grain Seeded Sourdough." But it's a lot more than that. It's made with five different flours; unbleached all-purpose flour, high-protein bread flour, and three whole-grain flours that we mill ourselves; hard red winter wheat, organic dark rye, and emmer farro. Emmer farro is the "ancient" part of the bread, as it's an heirloom wheat, which just means that it's not a grain that's been optimized for mega-farm production and mega-mill processing. This particular emmer farro is the last of the Bluebird Grain Farms stuff I picked up when we were in Twisp, Washington a couple of month ago.
These grains are supposed to have all sorts of benefits depending on who you ask. I generally don't trouble myself with the details...I just want to see if it adds something to the bread that makes it worth adding to the mix. I'm sure that emmer, einkorn, spelt, etc. all have unique nutritional benefits. I'm also pretty sure that the "modern" grains, hybridized to be most productive and efficient for the world's white flour demands, are still pretty good for you, especially when milled with the entire grain berry. It's fun to try new things.
Here's what to expect this week!
|Ancient Grain Seeded Sourdough|
I've not had a lot of time to update the blog here this past week as we're in the midst of a massive space-optimizing exercise here at the C&C Ranch. The big project we've been working on lately is creating more space in the garage, which is alternately "somewhat clean" and "impossible to move in" depending on how long it's been since we last organized it. Well, we just finished the second set of shelves, and these are the "big ones" which will up the total shelf space in the garage to soemwhere near 250 square feet. It's hard to get a good photo of these shelves, but here's an attempt. You can actually see the disassembled Berkel Bread Slicer in the foreground. Found a lot of hidden issues with this machine when it was finally fully disassembled, including some truly dangerous electrical jury-riggings. Sigh. At some point, I anticipate that the bread slicer will live right at the front of the base of the "T" section of these shelves. It's going to be a hot one today, so we're going to try to get these shelves populated before the mercury gets up to 90 today. Gads! Isn't it November?
|The BIG shelves.|
|Ben's Country Loaf with Avocado|
|A (perhaps somewhat too) happy customer with her Country Loaf. Ha!|