Week 17

I can’t believe its almost the end of the year! So much has happened in 2017 it's a little hard to keep track.

I was out last week and didn’t have too much chance to bake but I’ve been working hard on a bunch of new bread specifically sourdough ciabatta (it’s almost perfect) and bagels. I’ll have to wait to scale this to the point where I can share them with you while my oven is still on the fritz, but hopefully, soooooon.

We have a bunch of new shareholders since the Toast Lab - welcome!

There's going to be some weird weeks in terms of schedule up ahead with the holiday, but I’ll be letting everyone know next week about final plans.

This Weeks Loafs: Einkorn + Sprouted White Wheat

einkorn boule.jpg

Once again, you have a choice between two types of loaves this week.

Einkorn is one of my favorite ancient grains. It’s a little difficult to work with, but it pays off in its unique aroma and flavor. I always think it smells like olive oil and rosemary but you be the judge. I get organic Einkorn grain that’s actually grown in Italy and mill it fresh and then combine it with some whole wheat from Farmer Ground Flour in NY and white flour.

For pan loaf this week, I’m trying an old combination with a new wheat. A couple of weeks ago I tried (and really loved) baking with Hard Spring White Wheat. This week I’ll be using that same base but adding the same wheat berries sprouted. Sprouted wheat is really good for you (in that it has every part of the grain) but is easier to digest. I like them because they add another level of flavor and texture. I’ll shape this into a pan loaf to enjoy as toast or for really good jelly sandwiches.

Recipe: Roasted Garlic Herb Oil

One of the biggest hits from the recent Toast Lab was our Einkorn Toast with Ricotta and Roasted Garlic Herb Oil. I figured I’d share the (very simple) herb oil recipe so you can recreate it at home this week.

It’s actually very similar in technique to my favorite Pesto but with some very important distinctions:

  • No cheese (this is vegan)
  • No nuts
  • Roasting the garlic first
  • Much more olive oil
  • Lots of different herbs


  • 1 cup of good quality olive oil
  • 4 cloves of garlic, unpeeled
  • 4 whole scallions/green onions
  • 2 cups of various fresh leafy green herbs (especially cilantro, parsley, oregano, mint, basil, but whatever is fresh and accessible)
  • Kosher Salt

Heat the oven to 400F. Wrap the garlic tightly in tin foil and place in the warm oven for about 20 minutes or until your whole house smells like roasting garlic.

Make a blanching station: Have a bowl of mostly ice and cold water next to a pot of boiling water. One small handful at a time, place the herbs and green onions in the boiling water for 15–20 seconds and then put immediately in the ice bath. Remove from the ice bath and drain fully in a colander or on a kitchen towel.

Set up a blender or food processor and squeeze the roasted garlic from its skins into the bowl. Add 1 tsp of salt 1 tbsp of olive oil and blend until smooth. Add the greens and half the olive oil and blend until the herbs are fully processed. With the motor running, slowly add the rest of the oil until its fully combined and you have a beautiful green oil.

Transfer to a container that allows for easy application (like a squeeze bottle or a ball jar with a spoon).

This is really good on anything where you need a little green - adding to the top of red sauce, eggs, plain toast. We ended up finishing the leftovers from the toast bar on a bowl of chickpea curry.

Now Playing: Palehound - A Place I’ll Always Go Spotify

Nothing is revolutionary or necessarily even unique about this album. It's just a very very good album. Great songwriting, catchy melodies, good vocals. I just like listening to it. I think you will, too.

Weekly UpdatesAaron Quint