It’s the first Thursday of the month and we have a new bakers special rolling out of the oven.
Honey Oat sourdough.
We like to tweak our formulas ever so slightly and this month we used roasted whole spelt flour in this mix. Spread a thin part of whole spelt over a sheet pan and letting it toast up in the oven, low and slow.
Roasting the spelt caramelizes the sugars, making an even deeper richer flavor.
When this bread was mixing in the bowl the aroma from the toasted flour was unbelievable.
Find these loaves @chimacumcorner@ptfoodcoop@nordlandgeneralstorecoop
Every Thursday for the month of May .
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#realbreadbyrealpeople #freshmilledflour #woodfiredbaking
So excited to offer back a whole grains and fresh milled flour course with good friend of the farm @graisongill July 3rd-6th! Graison is a well known and celebrated baker and spearhead in the whole grain baking world and he is not someone to miss out on if he comes through your town!
Last year we offered this course to professional baker who were hoping to incorporate more fresh flours and unlock the worlds of potential in whole grain baking.
Bakers flew in from all across the country and we share a very sweet three days together in the bakery.
A multi day class like this is such a special experience. Being with bakers who share a common passion is unlike anything else. When we all parted we felt like we were leaving a summer bread camp but many of us have kept in touch and made even stronger bonds.
This year we’re widening the net and opening up this course to serious home bakers who want to take their sourdough to a new level of Flavor, connectivity, and sustainability through exploring what regional and varietal grains can bring to their baking process.
I so hope you can join us the weekend of July 3rd-6th to connect, share and learn about how interwoven we all really are.
Link in my bio!
See you there!
#realbreadbyrealpeople #wholegrains
This last weekend was a mixing bowl full of incredibly passionate people, talented Bakers and sweet new friendships.
I feel so lucky to be included in this microbiome of wild creators, who see a need and step in to fill it.
Thank you from the bottom of my heart to @theearlyrisebaker for putting in an incredibly thoughtful, First year of @westcoastbreadfest .
I was so incredibly nervous to show up with a class I’ve never tried to teach before and I left so full of inspiration to polish things up and do it again!
Also a big thank you to my travel companion @joshfairbanksbread for secure a reservation on a sick whip, and being just the best being buddy to degas with.
This platform is complicated for me but I’m so glad we get to be connected through it. Sharing ideas and experiences is the best way to keep a rising coming strong.
Thank you everyone who took a chance and came to my class. I know there will be many more to come. 🌾
#westcoastbreadfest #realbreadbyrealpeople
Thank you to everyone who made this possible and created such a beautiful event—bringing together a strong, hardworking, passionate community of bread lovers who truly share what brings them joy.
12 hours of soaking in knowledge, inspiration, and connection. I may not have won the raffle or the bread contest, but I walked away so proud—this was a big step forward, pushing past my fears.
I left feeling like a winner 🏆
I left with a full heart.💗
I left wanting more.
I can’t wait to take everything I’ve learned, bring it into my bakes, and share it with my local community. Thank you 👩🏻🍳🤍#littlenoonhouse #westcostbreadfest #sourdoughcommunity #communityovercómpetition
Excited and grateful to be teaching at @chimacumgrain with @thedustedstone over the fourth of July weekend. BAKING FOR INTERDEPENDENCE: EMBRACING TERROIR, ECOLOGY, AND CRAFT will be a four day workshop on one of the country's most fascinating, innovative, and unique farms. If you want a deep dive on ecology, grain systems, fresh flour, and community, this is the place. Link in profile for tickets and more info
Can’t forget the security blankets for the bakers workshop. Even though I’ll be using primarily CM grains. It’s always fun to make a blend. And using our small stone milled chimacum grain is my comfort zone.
Blending the flavors and flours this weekend at @westcoastbreadfest .
This is what sustainability looks like. Supporting all local and regional grain systems. Feeling butterflies of nerves and excitement to meet so many bread heads.
Huge thank you to central milling for hosting the space.
Great job on oven this morning @levin_life !
These guys are really catching on fast!
And don’t forget our sesame rye sourdough is on the shelves every Thursday this month @ptfoodcoop , @nordlandgeneralstorecoop and @chimacumcorner
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#realbreadbyrealpeople
Two new faces around the bakery these days.
@levin_life (left) and @hillbillybread (right) have been hard at work training @chimacumgrain on wood fired baking and stone milling.
I’m over the moon to have met these two, and our many weeks of working, giggling and sharing whole grain and wood fired baking passion alongside each other.
Welcome to the team!
#realbreadbyrealpeople
What’s in the bowl you ask?
Why its our preserved lemon and olive sourdough mixing up for March’s bakers special!
That’s right! This month we’re welcoming back an all time favorite! Hitting the shelves every Thursday in March to welcome in some good spring vibes @ptfoodcoop@chimacumcorner and @nordlandgeneralstorecoop our preserved lemon and olive Sourdough! So tangy and bright we love this mix of local grains, salty olives, and herby lemons.
Get it while March lasts!
#realbreadbyrealpeople #localfoods #freshmilledflour #stonemilledflour #wholegrains
I never thought it would be so challenging to intentionally mess up a bake.
Doing some intentional over proofing, under proofing, for a “save the bake“ 60 minute class @westcoastbreadfest@centralmilling this may!
I’ll go over a few tips and tricks I’ve learned in my experience on the production floor to help salvage ( and avoid needing to salvage) your doughs when schedules are tight and the day just takes over. This class is not something I’ve ever tried to teach before,, but it’s apart of training when you walk into a production floor. This subject is near and dear to my heart as a baker to Baker conversation because we all know how it feels when we show up and the walk-in went down overnight or we didn’t hit our DDT just right.
Keep your eyes peeled for tickets dropping soon and give @westcoastbreadfest A follow to stay up-to-date on announcements as they come out.
I’m so thankful and honored to be a part of it and get to spend a weekend with so many incredible bakers and passionate people. Don’t forget to feed your starter and I’ll see you there!
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#westcoastbreadfest #stonemilledflour
#centralmilling #sourdoughbread
#realbreadbyrealpeople
Playing with purple barley from @fernhornbakery
Thanks for bring it by Thomas! I’ve started to play with new grain by featuring them in “grain forward” formulas. How do these new flours interact with my base line ingredients? How do they work with fats, sugars, time?
@meldarbyshire has inspired me to reshaping my approach to new grains that come through the bakery.
Shortbread, like sourdough, is a minimalist formula. Fat, salt, sugar, Flour. And it was an obvious choice when seeing how this flour made relationships with sweetness and fat.
This purple barley is full flavor, nutty and rich. Its color is bold and deep and really plays to my little goth heart.
Can’t wait to incorporate it into more trials.
Getting on that Barley train.
🌾
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#purplebarleyflour #realbreadbyrealpeople #shortbread
