Black Market Breads

Sourdough Batard with 50% Fresh Milled Bolted Yecora Rojo

Crust + Crumb Aroma - Wheaties Cereal, Straw, Hay, Pecans, Butter, Malt, Toasty, Earthy

Flavor - Wheaties Cereal, Straw, Hay, Malt, Brush, Butter, hint of Shiitake Mushroom

Sourdough Pan Bread with 50% Fresh Milled Bolted Einkorn

Crust + Crumb Aroma - Toasty, Sweet, Cheez-it Crackers, Parmesan Cheese

Flavor - Corn Flakes Cereal, Toasty, Cheesy, Mild Tang

Sourdough Pan Bread with 50% Fresh Milled Bolted Emmer

Crust + Crumb Aroma - Toasty, Nutty, Sweet, Wheat Thins, Ritz Crackers, Red Wine, Red Delicious Apples

Flavor - Sweet, Wheaty, Walnuts, Pecans, Earthy, Mild Tang

Sourdough Boule with 50% Black Market Breads Fresh Milled Bolted Spelt

Crust + Crumb Aroma - Sweet, Nutty, Cereal, Caramel, Wheat, Oats, Milk, Hint of Banana

Flavor - Sweet, Creamy, Wheat, Oatmeal, Peanuts, Honey, Mild Tang

Baked this guy up this morning. Used some fresh milled red spring wheat blend. Had some fun varietals like rouge de Bordeaux, Yecora Rojo and ruby Lee. Used a sift and scald technique which allows for higher hydration for longer shelf life, added texture and sweetness. Has a mild tang with notes of cereal, pecans, malt, grass and acorns. Crust is slightly chewy with a nice crispness and the crumb is met in your mouth tender. Really enjoyed this one. Goes great with butter and versatile enough for many other applications.

Happy Thanksgiving 🍁🦃!!! Some breads for our family dinner table using our T80 blend with fresh milled flour. Clockwise from top left: Country, Cranberry Walnut (Pumpkin), Sesame, Nixtamal (Hominy Grits Porridge). Made a stencil using my daughter’s hand to turn into a turkey but screwed it up loading into the oven. Oh well, it’ll still taste good, especially when slathered in our homemade butter.

Made some cookies this weekend using our fresh milled spelt flour. One is a spiced molasses cookie that my son has eaten his weight in. The other just came out of the oven. A bit of a pantry clean out using some chopped dark chocolate, semi sweet chocolate chips, m&ms and pecans. Also made some white chocolate macadamia nut cookies the next day to round out the weekend cookie baking.

A look at the crumb from the bread in the previous post. Nice flavor that pairs perfectly with butter

Been a while since I made a loaf. Here is a little one I made with our Palouse Red flour. 100% fresh milled sourdough. Looking forward to cutting into it later. Aroma is amazing with notes of Wheaties cereal, buttermilk, pecans and ripe fruits. Been doing most of my bread baking during the cold months. Almost forgot how much faster the dough ferments in the summer.

Baked a couple breads this morning. One is with our Palouse Red flour and the other is with our Danko Rye. Palouse got a little dark. Forgot about it while having a dance party with my kids this morning. Should still taste good though 😉. Gotta wait a day or two to cut into the rye. Have a hankering for some toast or smorrebrod

Pretty happy with the flavor on this one. Light sour and slightly sweet. Not too tannic from the red wheat. Flavor of the wheat is front and center. Crust is chewy and crumb is very tender. Super delicious with butter. Will probably make some sandwiches this week and perhaps toast.

This big bâtard uses a combo of some of the fresh milled flours we’ve started offering. Mostly our R+R flour with a little bit of Prairie Gold. The dough felt great and fermentation looks pretty good. Looking forward to cutting into this but it’ll have to wait until after my nephews’ birthday party today. Should I surprise them with a loaf of bread?

Did an experiment with the country bread recipe from the new tartine cookbook. Made my own high extraction T85 flour. Crust is nice and slightly burnished. Crumb is open and tender. Flavor has a mild tang. Not very sour. Tried something new for bulk fermentation making a MacGyver “proof box”. Seemed to work.

Country Sourdough Bread

Honey Wheat & Sesame Seed