We will be celebrating Oktoberfest at the markets this weekend by bringing a batch of our full size lye-dipped pretzel loaves...otherwise known as Laugenbrots. Around this time last year, we were up to our eyeballs rolling pretzels for some Oktoberfest celebrations that our friends around town were putting on. But when we had extra dough left over, we thought, well we can't make pretzels and we can't make pretzel buns for the market since we are "the bread people"...so we rolled the extra dough into boules, dunked them into the lye solution, baked them off, and the rest is history.
I also paid a visit to the brewery earlier this week to pick up a couple different batches of spent grain for our Oktoberfest menu. Alongside the Laugenbrots, we will have our regular Baker & Brewer loaves as well as the Chocolate Porter variety made with mash that has crushed coffee beans in it. We mix and ferment our dough with coffee water and then add the grains as well as non-dairy chocolate chips later on to complement the flavors of this bread. Country White, Cranberry Walnut, Olive Oil Semolina, and Castelvetrano Olive loaves will be available this weekend at all three markets as well.
A note to our current and future share members: This coming Wednesday is the last CSB distribution for the Summer/Fall rotation! We will be starting a new round in the first week of October. This one goes till the end of the year, so I encourage you to sign up for a weekly bread share now as there are very few days left in the farmer's market season. The deadline is next Friday, September 28th, and HERE is the link where you can sign up.