Archive for June, 2018
lummi island wine tasting june 29 ’18
(note: some photos will enlarge when clicked) Bread Friday this week Kamut Levain – Kamut, aka khorasan wheat, is an ancient grain that has more protein than conventional wheat. Some people who can’t tolerate wheat find kamut to be more digestible. This bread is made with a levain fermented overnight before being mixed with with […]
lummi island wine tasting june 22 ’18
(note: some photos will enlarge when clicked) Bread Friday this week Buckwheat Rye – fresh milled buckwheat and rye are soaked for 8 hours without any yeast in a method known as an autolyse. As buckwheat and rye don’t have much gluten this allows what little gluten there is to start developing and really gets […]
lummi island wine tasting june 15 ’18
(note: some photos will enlarge when clicked) Bread Friday this week Seeded Multi Grain – A portion of the flour, water, salt & yeast is mixed and fermented overnight in the refrigerator before mixing the final dough to begin the enzymatic activity and gluten development overnight in a cool environment. The next day it is […]
lummi island wine tasting june 8 ’18
(note: some photos will enlarge when clicked) Bread Friday this week Whole Wheat Levain – A sourdough levain helps the fermentation process to start and the gluten to start developing. This particular dough adds bread flour and about 25% fresh milled whole wheat for a ‘toothy’ crumb, great texture and flavor and a nice crisp […]
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