A while back when our current space was "under construction" and our electrical was getting rewired for new equipment, we weren't able to use our mixer and so a friend let me use theirs in order to get ready for a market day. We had limited time to get all our dough processed and so he jumped in to lend a hand...when we got done, he couldn't believe how many different types of bread we made for just one day. While I do admit that production does take longer when you make so many batches, there is a reason they say variety is the spice of life. For the baker, it allows for more flavor experimentation and to avoid getting stuck in the rut of routine. For the consumer, it allows for more choices and appreciation of different types of grains, flours, nuts, and seeds. I say it's a win-win.
This week we tried a new formula for our CSB distribution bread - Toasted Sunflower and Flax Seed Whole Wheat sourdoughs. I really liked how it turned out and so I decided to bake it for markets this weekend. It has a rich nutty flavor from the sunflower seeds and soaking the flax seeds prior to mixing them into the dough amps up the nutritional density of this loaf. The flax seed soaker also helps the bread keep longer. On the menu alongside these will be Caraway Rye, Olive Oil Semolina, Cranberry Walnut, Country White, Baker & Brewer (made with barley wine spent grains), and Black Sage loaves.
During the month of August, the guys will be taking turns to fit in some last minute vacation days before we head into fall. Marisa, our C&C newbie, will be filling in for Devin and Marc at the upcoming markets so if you see someone new running our booth, that's who it is! She is a very sweet girl and we are happy to have her on board :)