Archive for January, 2018
lummi island wine tasting jan 26 ’18
(note: some photos will enlarge when clicked) Bread this week Both breads this week use similar fermentation as last week, a poolish and a levain, though with different grains for different flavors. The levain uses a natural yeast starter, sometimes referred to as ‘wild yeast’ while poolish uses a pinch of dry yeast to get […]
lummi island wine tasting jan 19 ’18
(note: some photos will enlarge when clicked) Bread this week Barley, Whole Wheat, & Rye Levain – Levain culture is built over several days and allowed to ferment before the final dough is mixed. Made with freshly milled whole wheat, barley and rye flours. – $5/loaf Buttermilk Currant – A really flavorful loaf using a […]
lummi island wine tasting jan 12 ’18
(note: some photos will enlarge when clicked) Bread this week Sweet Corn & Dried Cranberry – Made with polenta and bread flour, then enriched with milk, butter and honey before being loaded up with dried cranberries. Has great corn flavor but is not a traditional quick cornbread. A delicious bread that makes great toast – […]
lummi island wine tasting jan 5 ’18
(note: some photos will enlarge when clicked) Bread this week Flax Seed Currant Ciabatta – Made with a poolish overnight preferment before blending bread flour and fresh milled whole wheat and rye flours. Loaded up with flax seeds and dried currants for a delicious bread. This bread is mixed with a lot of water that […]
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