A Bun in the Oven

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Hi Friends!

So by now, many of you are wondering if I have dropped off the face of the earth, took up another hobby, or gone gluten free.

Not to fear! None of the above is true. Thank GOD (especially the gluten free part!).  What is indeed true is that I have a different kind of bun in the oven. A baby boy kind of bun! Kevin and I found out in January that I was expecting a baby. We are overjoyed!

But my first trimester has been particularly hard, lots of daily nausea and all-day morning sickness. Needless to say, I sadly was unable to bake for the last three months because of how severe my aversion to yeast was. If I even smelled it from another room in the house, I would get sick. At the time it was very upsetting, but I began to realize that I knew in time I would be back at it again, and the most important thing then was resting and not lifting cast iron pans in and out of the oven. (I will leave that to Kevin now!)

I have had many requests for a spring class, so I am keeping my fingers crossed that I continue to feel better and that I can hold a class in late May or June. I will keep you posted. In the meantime, I greatly appreciate those of you who reached out and we were wondering where the heck I went and why I wasn’t blasting my Instagram page with pictures of my latest loaf or images from my latest bread class. So to that I ask you to still be patient with me. All good things take time. I am busy baking my little guy in my own oven of sorts, but will be back at it again in no time, I am certain!

And I must add, if you yet to see Michael Pollan’s new show COOKED on Netflix, I highly recommend it. I have been a huge fan of his for many years, and I was blown away by the adaptation of his history of food, particularly the “Air” segment, which dives into the history of fermentation and bread. So awesome!! You can watch here: https://www.netflix.com/title/80022456

Thanks again, my baking friends! May a lot of love be mixed into your loaves today, tomorrow, and always!

Mary

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Me at 18 weeks — Baby Parr is starting to make an appearance! 

 

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Wild Yeast Questions Answered

Hi Friends,

Many students have been asking some great questions about wild yeast lately, so I thought it would be helpful if I clarified some things for you all.

I wrote a post called Wild, Wild Yeast about two years ago which you can read here, but since that time I have become better acquainted with my pet starter. Thus, I will happily share my knowledge on the little beast.

First off, for those of you who take my class, you know my little trick of breaking off a piece of dough from the one you mixed in class to jump start the process. Here are the directions:

When you get home after class, tear off a quarter-size portion from the dough and place it in a quart-sized mason jar (preferred) or BPA-free plastic container. To the jar add one cup organic flour and one cup filtered water. Stir. Place lid gently on top and place in a cupboard, out of sunlight. 

For two more days, feed it once every 8-12 hours: Dump out 50% of the starter, add one cup flour, one cup water. Stir. It shouldn’t be too liquidy. Think pancake batter with lots of bubbles and an aroma of wine. That’s a healthy starter. 

Once you have fed it 3 or 4 times over the course of the first 2 days, it should be happy and bubbling. At this point, you can try your hands at baking a loaf of bread with it, or if time doesn’t allow it, you can place it in the fridge. Make sure you feed it once/week if you store it in the fridge. Some say it can go months without feeding, and that may be true, but in my experience, it is best not to abandon it and just feed it once/week. That way it will also remind you to bake those loaves of bread for your friends and family.

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Some questions answered:

If I store it in the fridge, when do I need to take it out of the fridge in order to bake? Usually a minimum of 12 hours, but ideally one or two days before you bake is best. That way, you will get the chance to feed it between 2 and 4 times before baking. You want to see the starter bubbling and smelling yummy. That’s when you know it is ready to be mixed into dough.

Help! Is my starter dead? Wild yeast is amazingly resilient, but if it does turn pink or moldy in color, or smells horrifically of your sister’s nail polish remover (acetone), then it’s best to chuck it and start over again (directions here.)

Is that liquid on top hootch? Should I throw it away? That is ethenol (alcohol), and some people like to stir it in before they discard their 50%, bc it adds to the sour taste of the starter. Personally I usually pour it down the drain, and then discard 50%, and feed it.

Why do I have to discard 50% every time? What can I do with the stuff I discard? Yeast is a living bacteria. A probiotic one at that. Many of these bacteria experience die-off after hours of not being fed, so essentially you are discarding half of it to revive it with fresh food. I know it can seem frustrating to some who do not wish to waste, so luckily I recommend using the stuff you pour off in pancake mix (Chad Robertson has a great recipe in his Tartine 3 book), or instead of baking soda/powder in muffins or cookies (substitute 1 tablespoon starter for 1 teaspoon baking soda/powder). There are still many trillions of healthy probiotic bacteria in that discard, so why not create some new tasty creations with it.

 My starter has been fed nearly 5 times over the course of 2 or 3 days and it still doesn’t want to bubble…what do I do? Fear not! Add 1/4 teaspoon apple cider vinegar or pineapple juice or freshly squeezed OJ to it and stir. The acid will wake it up. Feed it a few more times after this and if it still doesn’t bubble, you may need to start over.

How much starter should I have in my jar at any given point? I always like to keep a minimum of one or two cups in there, in case I want to mix dough on a whim. After you use a bunch of it, always re-feed it one or two cups flour, one or two cups water before putting back in the cupboard or the fridge.

Why can’t I use commercial yeast? Commercial yeast is made of only one bacteria: Saccharomyces cerevisiae. That’s all well and good, but it doesn’t have lactobacillus or any other bacteria that is healthful for our gut health. It is also chemically processed, and by making it into a powder, it loses the peak of its nutrition over time. To me, the yeast is the most important nutritional aspect of the bread. It is what makes it rise, it is what has healed my digestion, and the digestion of many of my patients who eat my bread each week. I can’t emphasize it’s importance enough.

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There you have it, friends. If there is something I did not answer here, feel free to write and ask me questions. And stay tuned for a webinar with more details and bread baking galore in 2016.

Thanks for reading. Happy Holidays to you and your families and friends!

Love,

Mary

 

Say YES to Gluten!

Hello Friends and Fellow Bakers! I have been lucky enough to teach several bread classes this month, for both little kids and big kids alike. And one comment that a student said keeps playing over and over in my head. She is 14 years old, super bright, and very astute. She totally took me by surprise when she asked me: “Well, Mary, if there are all of these books out there that talk about why gluten is so terrible for us, and why we should avoid it, where is your book countering the argument?”

Huh? Sigh… Blurp…

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She nailed it. For over a year now I have been talking and teaching and talking some more about why I think that fermented breads are actually healthy for you. Why after years of swearing I would never touch gluten again, I am praising it now, eating it everyday, and all the more healthy because of it. And let me just add: I am not eating commercial breads. I still get a belly ache when I do so. I am eating breads that have been fermented for nearly 24 hours, that are made with freshly milled, organic grain. So basically my 14 year old student brings up a good point. 

Why should one eat gluten or grains when it feels like every doctor, lawyer, neighbor, friend of a friend, mentor, and stranger says to avoid it? 

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Well, huh. That is a very good question. I wanted to know the answer to this myself. So what did I do? Well, let’s just say I used myself as a guinea pig. I started mixing dough, taking little bites of bread, waited, scared for the stomach pain to start…but with my bread — it never did. I took one or two classes, stayed up all hours of the night watching “how-to” videos on youtube, and asked tons of questions. I also started writing this blog to help me uncover some answers. I have spent over 18 months getting to the bottom of the gluten conundrum. And the challenge keeps me on my toes, to say the least. 

There felt like so many sides to the story. The Paleo-folk steer clear of any and all grains; professors of mine in grad school claimed that eating bread (and grains) would amplify any inflammation in arthritic patients. Others claim that Alzheimer’s Disease can be link to overconsumption of wheat products.  And the list didn’t stop there. Millions of Americans were going “gluten-free,” because of “gluten-fear.”

I was curious about all the books swirling around on the subject. It seemed like every person I met or patient I saw in the clinic was reading them. Here’s a few quotes:

Dr. Mark Hyman, author of The Blood Sugar Solution: “This new modern wheat may look like wheat, but it is different in three important ways that all drive obesity, diabetes, heart disease, cancer, dementia and more. It contains a super starch, amylopectin A, that is super fattening, a form of super gluten that is super inflammatory, and [acts like] a super drug that is super addictive and makes you crave and eat more”.

Neurologist Dr. David Permutter, author of Grain Brain: “The problem with gluten is far more serious than anyone ever imagined. Modern…structurally modified, hybridized grains contain gluten that’s less tolerable than the gluten that was found in grains cultivated just a few decades ago”.

Dr. William Davis, author of Wheat Belly: “This thing being sold to us called wheat is this stocky little high-yield plant, a distant relative of the wheat our mothers used to bake muffins, biochemically light-years removed from the wheat of just 40 years ago.”

But what kept popping back up for me, and as you can obviously read, was the fact that none of these writers were saying that the wheat that was eaten thousands of years ago, nor even decades ago before the industrial revolution was actually bad for you. Quite the opposite. They all reiterated the notion that modern wheat was the culprit for so many disorders and disease.

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So many people took this information and just stopped eating wheat or gluten entirely. They turned a cheek towards any and all grains. But what about the good ones? I know I did the same as so many other folks did. I turned the other cheek from bread for years. I ate rice, because it was gluten free. I ate gluten free bread, because it meant I could still have “toast” in the morning. But the reality is that gluten free breads really have no nutritional content. Ziltch. They are made with rice meal, which is basically the scraps from the rice grain. And I wondered why I had no energy. Why my hair was falling out. Why all my clothes were falling off. 

Because the food I was eating was lacking the proper amount of vitamins, minerals, and carbohydrates that my body needed to be healthy.

Please don’t get me wrong. Some people prefer not to eat grains or wheat, and I respect that. Two percent of the American population has Celiac Disease, and as a physician, I realize the severity of the auto-immune disease. But if the general public is following a gluten-free diet for the sake of believing that grains on the whole are “bad for you,” well then I have news for you.

Cue Dancing Wheat Berry! This is soooo not true! And I know this because of how much better I feel after eating them this past year. How much stronger my digestion is. How much more energy I have, stamina, heck, even my memory is stronger. And many of my patients who swore off grains buy my bread every week, and have no problems digesting it. They do not get abdominal pain from it. Nor does their skin break out in a rash, or do they get a headache. Why several of my patients with hypothyroidism feel distinctively better when eating my bread each week. Many of them claim that they can actually see a difference in the way they feel if they skip a week off of my bread for one reason or another. 

So — if there is all of these reputable writers and doctors claiming that gluten and wheat are problematic, why aren’t more people recognizing that it has to do more succinctly with the PROCESS by which the wheat is made into bread. And the TYPE of grain that is being used to make commercial breads. Why why why?!?

Many of you are probably wondering why my bread is so different? What makes my bread a supposed “healthy” and “healing” one, whilst other breads that claim to be whole grain do not have the same effect?

It’s all in the process. Real bread takes time. The breads we see on commercial shelves were made with modern wheat that is unrecognizable to our digestive tracts. So when we ingest this fake bread, our bodies do not recognize it, thus igniting an immune response. That is when many of us get sick or feel horrible because of it. Contrary to what most people think, modern wheat is not genetically modified (yet), but it is heavily sprayed with glyphosate (and other herbicides) as a drying agent, and the cows that graze on many of these farms are fed with genetically modified corn and soybeans; therefore we are ultimately ingesting a small portion of gmo’s when we eat this wheat as well. Herbicides also inhibit our endocrine systems, thus preventing normal hormone distribution in the body. By using organic grains, we can keep our bodies healthier. Fermented grains also have a lower glycemic index, reducing the normal blood sugar spikes that commercial breads deliver.

More and more research on all of this information is occurring today. I hope to stage some of my own research studies in the near future.

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Bread is the staff of life. Is this really okay to be feeding our families, our children, that which we call “bread” in this country? No, it certainly is not. This is why I am on a mission. A bread mission. One that is filled with love and not animosity. One that is filled with vital information, but it is also filled with my own personal healing and triumph. Nothing makes me happier than to teach someone about the importance of breaking healthy bread with one another. People deserve to know where their food is coming from, and what methods it underwent to get to the table where it is being served.

Many people call gluten-free a fad diet. But I ask you to thoroughly evaluate the nutritional breakdown of that diet and see if you and your family may be missing any valuable nutrients. 1. Whole wheat, spelt, rye, teff, einkorn….All of these grains are incredibly nutrient dense, and offer many b vitamins, insoluble fiber, iron, and calcium. Each and every grain here, if left in its intact form has enough energy in it to feed all of us, if given the proper time it needs to be freshly mixed, fermented, and proved. The nutrition is inherent in the grains themselves; not because they have been fortified with synthetic vitamins. 2. It also needs to be made with wild yeast, not commercial yeast. The reason being that wild yeast in its natural form is full of lactobacillus, and many other pro-biotic bacteria. As human beings, we are made up of billions of bacteria, and we need to replenish our digestive tract every day with healthy bacteria. This is what makes a happy and healthy digestion! Trust me, I know this from experience. As a child, I took at least 15 antibiotics before the age of 16, and one of them being tetracycline for acne for one whole year. No wonder my intestinal tract was not thrilled years later. Antibiotics, although very helpful and necessary in many situations can do a number on your gut flora. 

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wheat kernals

The bread I make and digest every week has healed me. No joke. I feel like I could put on a gown and preach it or go and sing it from the mountains! If I skip a week, I can feel it. I’m not saying that I’m 100% better. I still cannot and knowingly will not eat commercial breads. If I do, I don’t feel well. But I certainly do not have the bloating, pain, and diarrhea (sorry, TMI) that I used to. Thanks to the freshly milled, whole grain, organic, wild-yeasted bread that I make, I can enjoy life more fully than I used to.

Should not you and your family have the same chance at wellness?  Shouldn’t you be able to sit across the dining room table from one another, and break bread that is healing and sustaining, rich with nutrition?

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The 101 on Baking Bread, Revised

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Hi Fellow Bakers! I write today to share my most updated basic bread recipe with you. Since I have been teaching people how to bake bread in the last month, I am filled with joy, first and foremost, but I am also realizing that your average breadbook can be a bit intimidating for a new baker. So — I hope this helps you to just dive on in! It truly is not as challenging as it seems. As my students say, you just have to get your feet wet. Then you are that much closer to having freshly baked, nutritious bread for you and your family. And this is bringing me one step closer to my ultimate goal: blocks upon block of households oozing with that fresh baked bread smell. That just makes life a little bit sweeter, doesn’t it?

BREAD CULTURE The 101 on Baking Bread

I have tried my darndest to make it as easy as possible. And trust me from many loaves of experience, it is far easier to just dig in and get elbow deep in dough, than to get intimidated by the measurements, percentages, and what not. I mean — do we not find the most JOY when we are in the moment, experiencing things first hand? HAVE FUN! And I am here for you, should you have questions. 😉

There are only four ingredients: FLOUR, WATER, YEAST, and SALT. That’s a beautiful thing. Here’s the abbreviated recipe for two loaves of bread. If you want one, just cut it in half — but really, who wants one loaf when you can give another to a friend, and then they will be inspired to try to bake their own bread and it will change the world!

INGREDIENT                         QUANTITY                    BAKER’S PERCENTAGE

water                                         800 grams                      80% (hydration)

whole grain flour                    1000 grams                     100%

wild yeast                                 200 grams                       20%

salt                                             25-30 grams                   2.5-3%

1. Grab your metal bowl or plastic (BPA-free) Cambro container (Smart & Final, $15), and your digital scale (Amazon, $30). Measure 800 grams of water into the container. Reset scale back to 0 grams and add 1,000 grams of whole grain, organic flour. MIX with your hands until you cannot see any more dry flour. If your grains are extra thirsty, give them a little more water. You will get used to how much water your flour needs after a few test rounds. Cover your container with a cloth or place a lid on top (not airtight). Let the flour and water mingle. This is called the AUTOLYSE. This is when all the enzymes get to know eachother before the yeast and salt are added. Do not skip this step. Real bread takes time. You will have better bread by giving the dough 20-30 mins to hang out.

2. After your 20-30 mins is up, place the container back on the scale and add 200 grams of wild yeast (refer to my website post Wild, Wild Yeast to learn how to make your own yeast/starter/leaven) and 25-30 grams of salt (that’s up to you). Get in there with your paws and mix all together rigorously for up to 5 minutes. This is the only time you will knead the dough. After the 5 minutes is over, massage your tired arms, and place the lid or cloth back on the container. Now, the initial proofing time occurs.

3. Leave the container on the counter for up to 4 hours (if it is over 90 degrees in your house, make it more like 3 hours). If you are home and able to “do folds,” gently lift the sides of the dough up and onto itself on all sides every 30 minutes or so. If you need to run errands, don’t worry about the folds. Just do one before you put it in the fridge for the bulk fermentation.

4. Bulk fermentation: after the proofing stage is over, you can either shape the dough now and place it in your brown-rice lined banneton and into the fridge for up to 24 hours, or you can leave it in the container and shape it when it’s cold hours later. I usually do the later, but every baker has their preference. So — leave it in the fridge for up to 24 hours. This is where the real magic happens. The dough is allowed to slow down it’s natural enzymatic activity, and this is where the nutritional boost occurs. As I always say, “real bread takes time.” This fermentation allows the bread to become pro-biotic in a sense, since the lactobacillus bacteria in the yeast is interacting with the enzymes and minerals in the flour. Good stuff!

5. After up to 24 hours (but not less than 13 hours), take the dough out of the fridge and let it rise (either in the container or banneton) for up for 2 hours, or until it comes close to room temp. At the same time, PREHEAT THE OVEN TO 485 DEGREES with the Combo Cooker or Dutch Oven inside (Amazon, $40-$60). Every oven is different, so you will have to determine the “sweet spot.”

6. Shaping: You can shape it when it is cold, that can be easier for many of us beginners. Use your dough spatula and bench knife (Amazon, $5 and $8) to cut the dough in half to create to circles with your hands. You can use a little rice flour or non-gmo cornmeal on your hands and sprinkle on the countertop to prevent stickiness. Once you have shaped the two boules into two circles, you are ready to bake!

7. Take the pre-heated Combo Cookers out of the oven (don’t forget your mitts! Those puppies are hot!), sprinkle them with rice flour or cornmeal (prevents dough sticking more than regular flour), place boules into the combo cookers.

8. Score your loaves! Using a bread scorer (Amazon, $8), razor, or sharp knife, slice the top of the dough at a 45 degree angle several times. This allows the dough to breathe, to get the most oven spring,and prevents dough blowout. Sprinkle the dough with brown rice or cornmeal.

9. Place combo cookers in the oven and set timer for 30 minutes. After the 30 minutes is up, take the lids off the combo cookers, lower the temp to 460 degrees, and place timer for 22 minutes. After the 22 minutes are up, check to see if the crust is browned enough, and if not, give it a few more minutes. Then put those oven mitts on, take those beautiful loaves of bread out of the oven, wait at least an hour to break into those beauties! I know, I know, that is so annoying. But it is important to remember — the bread is still cooking once it comes out of the oven, so it needs time to cool down. Trust
me, I know from experience, that eating hot bread is delicious, but can give you a not-so-fun belly ache. It is worth waiting for! Some professional bakers say it is best to eat leavened bread the next day for the most flavor!

To store your bread: leave it on the counter, wrapped in a cloth or placed in a paper bag. It has a shelf-life of about 3 days, so if you won’t eat it that fast, you can slice it first and then freeze it. Then, take it out, let it thaw for a bit, lightly toast, and ENJOY! There you have it, friends!! I wish you all the success and luck in baking your own bread at home. We deserve to know where our food comes from, to eat the healthiest grains possible, and to have more energy because of it. And the other best part is that you get to share it with your loved ones and community. Isn’t that what life is all about?! If you have questions, please don’t hesitate to email me: cultureyourbread@gmail.com.

Love and Real Bread,

Mary

Aunt Mary: FACE YOUR FEAR!

When my niece Lily was about 5 years old, she had a favorite phrase: “Face Your Fear.” No one knew where it came from, but she would repeat it over and over again, as 5 year-olds do, and we would all just burst into laughter, hugging her and smiling. At the time no one really stopped to realize just how incredibly wise she was.

I’ve been thinking about Lily and her phrase lately. She is 17, and applying for college, both an exciting and often fear-provoking task. And I am in the midst of starting two businesses at the same time: 1. my Eastern Medicine and Acupuncture Practice, and 2. Bread Culture as an LLC and full operating bread-teaching service. We both are at the forefront of change.

I am coming clean and being totally honest with you folks — I have a lot of fear surrounding both. All the what-if’s seem to be upfront and center, blocking my view of potential greatness sometimes. Dozens of
questions come up each day, how will I… But then I remember Lily at such an innocent and adorable age, reminding us grown-ups to go for our dreams, to trust the process, and to be vulnerable and courageous in the face of fear. Talk about wisdom!

My missions are strong. They are both rooted in helping others, so I know in my heart that they will inevitably succeed, but putting all fears aside is challenging. I’ve been listening to/reading all kinds of business media stuff lately: bread-talks, entrepreneur podcasts, business documentaries, and they all seem to have one common theme: their greater mission far surpassed all obstacles and “failures” along the way. And sure, they failed. We all do. It just makes us one step closer to realizing success. They were determined like it was nobody’s business. They didn’t take no for an answer, and they surrounded themselves with people who supported them and believed in them.

I think I can…I think I can…I think I can…

My dreams for Bread Culture are huge. I am fully determined to help all of us who want better food in this country, to take matters into our own hands (literally), and start baking! I have visions of a massive bread class in Times Square. It is filled with thousands of cambro containers, dough wands, and bread scrapers. People are elbow deep in dough, and they are smiling and sharing words with their neighbors. They are mixing whole grains in that container. Whole-organic-grains that have just been milled very recently into flour. They are sharing life stories with their neighbor, and that night they will go to their homes, place the dough in their own refrigerator, and wake up the next morning to bake it — themselves. In their own oven. Then they will break it with someone they love.

We deserve the right to know where our food comes from. What the farm was sprayed with or not sprayed with. How many thousands of hours of work the farmer put in that soil, come rain or shine. How those bubbles were created in the wild yeast we used to help the dough get its proper rise. How many hours bread needs to develop. I mean, heck, we all need time to rise, no? Poke a hole in me and I’m not ready at 6am!

So I invite you all to do the same. What is it that drives you? That one thing that keeps popping back into your head when you least expect it, hounding you (in a good way). I challenge you to go out and do it. To face your fear. After all, as Nelson Mandela put it so eloquently:

“There is no passion to be found playing small — in settling for a life that is less than the one you are capable of living.”

I think Mr. Mandela and Lily would have been friends.

lily bread pic

Organic Farming, Iowa-Style

early morning harvest

About 6 months ago my husband Kevin and I went to visit his family in the midwest. Lucky enough for me he grew up in farm country. He was born in Nebraska and spent most of his growing years in southwestern Iowa. My father-in-law bought two farms in his 70’s….something he had always dreamed to do, but wasn’t able to achieve until later in life. I really admire his spirit. One is never too old (or young, for that matter) to make their dreams come true.

A few days into the trip, we were headed to visit my mother-in-law, Ann, in Minnesota, and as we were driving past all the corn and soybean fields, I thought to myself: “there has got to be an organic grain farmer out here somewhere!” So I googled just that; and low and behold I came upon Early Morning Harvest: Iowa’s Premier Aquaponic Produce Farm and Grain Mill. I gasped, Kevin swerved a bit at the wheel, and then I immediately called them. Jeff answered the phone. “Hi there,” I said, obviously excited, “my husband and I happen to be driving through Iowa right now, on our way towards Minnesota. Where exactly are you located?”  A few explanations and directions later, we realized that we would be driving straight through Panora, IA. No such thing as coincidence!

We spent a few hours with Jeff. I asked him a lot of questions about farming. I am totally green, verrrrrrryyyyy green when it comes to this. It is only something in the last 6 months that I have grown more interested in, to be honest. Now, after spending time with Jeff and Kevin’s Dad, and other farmer’s recently, I dream of having my own organic grain farm one day…Jeff was very patient with my seemingly dozens of questions. Farmer’s tend to live in a different time zone of their own. I envy this. And then he showed us his Aquaponic green house. This is a whole post in and of itself, but let’s just say that I was amazed at the sheer possibility of marrying aquaculture (raising of fish) and hydroponics (soil-less growing of plants). Totally blew my mind!

As did their flour. I get it now. The freshly milled flour I get here in CA, still yielding utterly delicious and complex breads, well, let’s just say it doesn’t quite have the spunk that Iowa grains have.  And I am pretty sure it has to do with the water — or lack thereof. Iowa gets a lot more rain than we do and therefore, its soil is more rich in nitrogen; yielding healthier plants and grains. When I first opened a bag of the flour I purchased from Jeff that day, I had to take a step back. I couldn’t believe the smell. This was the Earth’s Flour. It smelled like rain, soil, insects, wheat, sunshine — all of the things you want your grains to smell like. All of the healthy things you want your family to eat, your kids, yourself.

I must admit, I was a little afraid at what the end result may be. I thought “Is my bread going to taste like dirt now?” I laughed at the possibility. I made a few test loaves and was amazed at the complexity of flavor. It is definitely distinct, so I mix a little rye and sprouted sonora berries in there to vary its taste and texture.

I call it Farmer’s Bread. Kevin came up with that one, of course. There is a definite history to the feel of this particular grain. It’s hard-working. You can feel the effort that was given by both the earth itself, and the farmer’s who spent many an hour growing it, sweat, exhaustion, and all. I admire that.

For more info on Jeff and Early Morning Harvest, take a look at their website. He does ship nationally, and in fact, I just order 50 pounds of his whole wheat flour for the upcoming Bread Festival at Grand Central Market this coming weekend.

Hope to see you there!

Love,

Mary

aquaponics

bread festival pic

 

Bread Subscriptions beginning in February! Hooray!

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BREAD SUBSCRIPTION

Hi Everyone!  Happy New Year! After several months of bread inquiry from friends, I have decided to offer a monthly ‘bread subscription,’ so that you all can have the freshest bread possible each and every week.  I am able to include most of the Los Angeles and Pasadena areas at this point, so I apologize to those friends who live outside this general vicinity.  Hopefully sooner than later I will be shipping. So stay tuned! My flour is freshly milled with the entire grain intact, undergoing a lengthly fermentation, made up solely of organic flour, wild yeast, salt, and water.  There may also be a healthy local fruit or seed inside, depending on what nature brings. I will guarantee it be tasty, or your money back!

So I am sure you may have a couple questions.  Here, let me try to explain a bit more and then perhaps you will have the answers.

Q: So what exactly do you mean by this ‘bread subscription?’

A: I mean that you can get one loaf of fresh bread delivered to a place that’s near and maybe dear to you, each and every week for a month straight. Or even more, if you decide to renew.  And it isn’t limited to one loaf either.  You can get 2,3,4 loaves of bread each week, to suit your fancy. If you are going away, or need to skip a week, I just need 48 hours notice.  More details on that in the text below.

Q: When is bread ready for pick up?

Bread will be available for pickup on Monday mornings after 10am at Manifesto Cafe near Highland Park, or Tuesdays after 11am at the bookstore at Yo San University on the west side of Los Angeles.

Q: How do I pay for bread?

Well there are several options.  You can give me the month’s total by cash or a check on your first weekly pickup, or use paypal here. The cost of the subscription is $28/month.  So that’s $7 bucks per loaf of bread. It’s a 15% savings off my regular individual loaves. If you want to order more loaves/week, that’s totally doable too. Just change the quantities option on the page under the ‘Item price’, depending on how many loaves you want per week, or let me know by email/phone.

Q: what happens if I don’t want bread one week or am going out of town on vacation unexpectedly (lucky you!)?

That’s totally fine! I just ask that you give me 48 hours notice. If it is less than that, I am sorry, but I cannot refund your $7 dollars for that missed week.  You see, my breads undergo a very long fermentation process, and thus, I need that notice to put the brakes on your dough’s mixing for that week.

Q: do you bake the same bread every week?

A: Hells no! We humans need our variety! But I do try to keep it healthy and local.  So usually each loaf is a mix of between 2 and 5 organic whole grains.  Sometimes I might add some nuts or seeds or cranberries or tangerine peel or olives or cinnamon and raisins. Oh my! So if you have any allergies, or just can’t stand something (Ahhh! Walnuts!!!!), then feel free to let me know when you first order.

Q: what if I forget to pick up my bread? Do I still have to pay for it?

A: Yes. Because if I didn’t hear from you, then I will assume that you are looking forward to and craving that fresh loaf, and I will have spent a long time making it for you. That’s why it is super imperativo to give me that 48 hour notice on a skipped loaf.

Q: How can I skip a week?

A: Simple shoot me an email at cultureyourbread@gmail.com or call me at 323.513.3431.  And respect the 48 hour window please. If you have already paid for your month, I can refund your $7 when I see you for pickup, or am happy to send you a check by mail.

Q: Hey, what if I think the bread is crappy?!

A: I will admit, I am still learning about this whole baking thing more and more everyday.  That’s what keep me going.  But these loaves are living, breathing organisms (no joke!), so sometimes I can muck some something by accident.  It doesn’t happen often, but I am an perfectly imperfect human! If you find that this is the case, please let me know and I will make you another loaf at no extra cost to you, or give you your money back.

Q: What if I want to quit this bread subscription? Or renew it?

A: Well, it would make me very sad, but I will understand! Just shoot me an email (cultureyourbread@gmail.com) or a text/phone call (323.513.3431) and let me know.  But if you want to continue to renew it each month (this will make me very happy!), then you simply have to email me and let me know, or you can auto renew it on paypal again, using the same process you initially did to set it up (if that’s how you roll).

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So there you have it! Your very own Bread Subscription. I am very excited to have you on board! Please don’t hesitate to ask any questions.  My goal is to begin the first week of February, so please get your questions or orders in when you can.  I look forward to baking for you!

Love,

Mary

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A few pics of some of my wilder loaves.  I am into the rustic look lately!

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