Well, that happened really quickly - or at least it felt like it. It is cold, and with that, I’ll be happy to report that it's actually nice to have the oven on all the time. On the other hand, I'm having to adjust my timing and formulas again to account for the cold rooms and longer proofs.
Reminder: Season 2 is here! If you haven’t yet you can purchase shares here and find out more information here. For existing subscribers, if its easier to pay in person, let me know, I can charge via square or cash at pickup.
Also New: Shareholders will receive an additional email every week asking what type of bread you’d like and if you’re planning on picking up this week. This will let me make sure I’m baking the right amount and reserving the right types for you. It should be as simple as opening the email and clicking on your preference.
ALSO: I’m putting up a small number of individual loaves for purchase each week. Non-subscribers can buy a loaf to try it out or subscribers can pad their order with an additional loaf.
Some of you have asked if its OK to shout about this from the rooftops, and in the past, I’ve said to hold off - I’m still figuring things out. While that is still true, now is the time to spread the word. I’d love to max out my subscriptions as it will let me do bigger and better things.
This Week’s Loaf: Hard White & Kamut Pan Loaves
In my latest shipment of grain, I picked some new varieties to try out including Hard Spring White Wheat. This is a relative of Hard Red Wheat that’s used for most of my whole wheat bread but has slightly different properties. Though it’s not as strong (protein wise) as red wheat, it has another benefit of being much lower in the tannins that give typical whole wheat its sometimes strong aftertaste. I’m excited to try this out in a basic dough combined with a little bit of white flour, high extraction whole wheat flour, and local red wheat.
I’m also making a few of the recent favorite Kamut Pan Loaves. These feature a bunch of freshly milled whole grain Kamut and are baked into sandwich/pan loaves. Perfect for peanut butter and jelly or a thick slather of butter.
Recipe: Chicken Soup
(from one of Magnus's favorite books: Maurice Sendak 'Chicken Soup with Rice')
There are as many recipes for chicken soup as there are grandmothers on planet earth. You can rely on yours whenever you want, but here's my basic technique:
- Every time I cook chicken, I buy a whole chicken and cut off the wing tips and backbone and save them in a large bag in the freezer.
- When the bag is full (usually 3 or 4 chickens), I line a sheet pan with tin foil and dump the frozen chicken pieces on it. I put this pan (while the pieces are still frozen) a couple inches away from a hot broiler and roast until the pieces are defrosted and black and brown around the edges.
- I transfer all these to a pressure cooker (mine is 8qt) add two small onions peeled and very roughly chopped, two carrots peeled and roughly chopped, and if I have it, two celery stalks or one leek roughly chopped. I cover all of this with as much water as will fit in my cooker and cook on high for 1.5 hours. After that, I turn the heat off and let it release the pressure slowly.
- Once the pressure is released, I strain the whole thing through a fine-mesh sieve into a large bucket and discard all the chicken and veggies.
- I take that stock and let it cool before putting it in the fridge.
- If I’m making soup that night, I’ll 2 parts stock to one part water in a small saucepan and heat it up, then add some finely minced veggies (carrots, leeks) and cook them until they're tender.
- Add matzo balls or noodles or whatever you please.
- Instantly feel better.
Now Playing: Chad VanGaalen - Light Information Spotify
I love the playfulness of this album from Chad VanGaalen. It feels a lot less dark than his previous albums, but still, retains the awesome soundscapes laid on top of the quirky pop/rock music is known for.