Week 35

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After a very long drive back from the midcoast of Maine (and a stop at friends at Rover Bagel in Biddeford) we are back in Kingston and ready to get our hands back in the kitchen.

The Kneading Conference was once again inspiring. I learned a ton about wood-fired bread, interesting rye flatbreads, and using wild yeast waters to leaven dough. Most pressingly, I was reminded about how important the movement for local and sustainable grain is and while I’m proud to be a part of it, it reminded me of how much work there is to do! One of my most important jobs as a baker is to be a part of the connection between grain farmers, millers, and eaters. Not only is local grain and an important part of creating sustainability in bread but it's delicious, healthy, and varied! Even by using only a portion of local grain in our bread, you, the customer gets to experience a unique flavor and the terroir of the flour but we also work together to rebuild our local grain economies. The conference put this back in the forefront for me and showed me how even in less than a year, our grain economy in the North East has been growing! I’ll be getting and featuring some flour from Maine Grains in my bread in the very near future.

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 11 AM on Saturday.

Pre-order Bread or Signup for a share

1st Birthday Party - Saturday Aug 11th!

Bread Lab’s first pickup was August 9th, 2017. We’ll be celebrating with a special Saturday Bread Lab. There will be lots of special things:

  • Cookies!
  • Cake!!
  • Free Bagels!!!
  • Special Bagel Sandwiches!!!!

Come one/come all. Festivities start at 11AM.

This Week’s Loaves: Upstate Levain + Kingston Country + White Sonora

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  • 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 smear.
  • White Sonora is one of the oldest grains grown in America. It’s being recultivated in the South West (Arizona + New Mexico) and we’re getting it as whole grain which we’re milling ourselves. It was traditionally used for Tortillas and other flat bread. It has a natural sweet flavor that pairs wonderfully with a fresh meadow butter.

Now Playing: Canned Heat - s/t

I know this music has nothing to do with Maine or even really anything north of the Mason Dixon line, but something about driving on country roads last week gave me “Bullfrogs on my Mind” and this became the anthem of our trip.