Thanks to everyone who came out last week for Saturday and Sunday bagels and bread! It was the most bread and bagels and everything we ever made in a single weekend, and you pretty much bought it all. We had a great time making food and seeing friends play music. We love this town.
Saturday was the first time trying to do bagels early and it was a little bit of running around like maniacs, but we did it. Sunday was a lot more chill and it was a great opportunity to really hone in on the process with the new oven. By this weekend, we’ll have it down to a science, so come early and grab bagels and bread.
This Sunday, I’ll also be attending and providing bread for an awesome event at the Lace Mill: An Afternoon with Master Miso Maker. I’m excited by all kinds of fermentation and so this seems like an amazing opportunity that this is coming to Kingston. It looks like the workshop is full at this point but the reception (with food) is still open.
Also Important Note: Kingston Bread Lab will be closed two weekends in the next month. Unfortunately due to work travel, I’ll be out of town and so there will be no bread the weekends of Oct 27 and Nov 10.
You can pre-order bagels (and bread) online They’re also a bit cheaper if you order them ahead of time and it guarantees you some bagels. Pickups start at 9:30 AM on Saturday.
This Week’s Loaf: Polenta + Oland + Upstate Levain + Kingston Country
Our Polenta loaf is quickly rising the ranks as one of the favorite loaves of our shares. It starts with a mix of local whole wheat and white flour and then we add NY-grown and milled corn grits (polenta) that we’ve soaked overnight. The result is a rich and creamy loaf, studded with little bits of flavorful milled corn.
Oland is a grain of Scandinavian origin that is now being grown and milled in Maine by Maine Grains. We mix it into a hearty boule that is becoming one of our favorite loaves.
Upstate Levain is our classic loaf with 50% local whole wheat (some of it fresh milled). Great for sandwiches.
Kingston Country is our take on a pain de campaigne, a French sourdough loaf, with mostly organic white flour and a touch of fresh-milled local whole wheat. Great for dipping in olive oil or your favorite schmear.
Now Playing: Pan Amsterdam - The Pocket Watch
Back on the weird hip-hop train. This album came to my attention via Bandcamp and it's almost a little too weird at times, but his voice (kind of like a late GZA) keeps me coming back.