“I think this is the best bread I’ve ever tasted in my life” a friend said of this deeply flavorful naturally fermented dark bread. It’s my own recipe, and pretty darned good if I do say so myself. All organic ingredients include rye and wheat flours, blackstrap molasses, caraway seeds, and cacao.
If I had to choose between city and country, I would choose country, but it wouldn’t be an easy choice. There is something magical about a city —— the diversity, the energy, the vibrance, the sheer human ingenuity working together to create such a place with all its many linked enterprises. When approaching a city, I’m struck by the capacity of human cooperation to make such a place, the roads and sidewalks and buildings and parks and machines and art and commerce and and and… much of that cooperation, however, is based on a system that puts some in charge and in control, and others striving simply to get enough to survive, often laboring by the hour to enable the profit of another. What if we had real, free-will cooperation for all? A world where no one had to do work that didn’t connect to their own hearts and visions, in order to put food on the table. Maybe the metropolis machine would be smaller. Maybe our leisure would be greater. Maybe our air would be cleaner. But we are still humans and our fundamental urge to create would remain. With real free-will cooperation, what magic would we build?
Made entirely from salvaged materials: a page from a discarded coloring book, tissue paper, graphite, acrylic paint, and the negative space sticker remnant from a sheet of red heart stickers.
What I wrote when I posted this piece on Instagram:
I think I’ll retire the term “giveaway” — in this social media world, most giveaways are not gifts but rather reward for advertising the “giver’s” work. This is not necessarily a bad thing— anyone doing something worthwhile needs help sharing their work. I am personally always grateful and flattered when someone feels moved to share about me. But a true gift is not conditional in this way. An apple tree does not hold back its fruit because the orchardist didn’t prune its branches or water it in drought. If well nourished and thriving, it fruits with wild abandon, and does not judge who is worthy of an apple. So let’s all care for each other, and give the gifts of our resulting thriving with wild abandon.
Pizza dough is wonderful stuff. Homemade, organic whole wheat sourdough pizza dough is amazing. It freezes well, thaws quickly (on the counter in a couple hours, or in the fridge overnight) and cooks up quick, crisp and chewy and delicious in a really hot oven or even on the grill. Plus it’s fun to make your own pizza, and easy!! Each ball of dough is enough for one large thin crust pizza or two single-serving pies. More instructions and recommendations provided with the dough. Sold fresh or fresh-frozen.
Orders placed by Sunday morning, 9 am will be ready for pickup by noon on the following Friday.
Experiment of the day: two kinds of organic whole wheat flour make this sourdough bread, plus pumpkin seeds and a little bit of freshly picked marjoram from my garden, creating a subtle, nutty, slightly sour, complex flavor. This might be my new favorite. Next time, more marjoram.
This bread is a less-sour natural ferment using local, organic, coarsely ground flour, as well as organic whole wheat bread flour and organic artisan flour. Just came out of the oven on Thursday evening, June 20th.
This is a hearty, chewy, not-too-sour sourdough bread that is at once hole-y and tender as well as sturdy. It keeps tremendously well, remaining moist and flavorful for weeks. Made with organic flour.
This is a hearty, chewy, whole wheat not-too-sour bread that is at once hole-y and tender as well as sturdy. It keeps tremendously well, remaining moist and flavorful for weeks. The slow natural fermentation process used to make this bread develops flavor and breaks down gluten before it’s baked, making it easy on digestion and high in available nutrition. Ingredients are simple: organic whole wheat and organic artisan bread flour, kosher salt, and water.
This bread is hearty — 100% whole grain organic rye with caraway seeds, a staple at our house. It keeps really well—the flavor improves for days, and as it cures, it firms up a bit, becoming easier to make very thin slices, which is my favorite way to eat it (toasted of course).