The weekly rotating whole grain sourdough loaf from our friends Matt & Zena of Starter Bread!
Starter Bread bakes everyday loaves with a wide variety of local whole grains and fresh flours. They use a natural sourdough fermentation to create a staple that keeps well and feeds the mind, body, and soul.
Baker's description (4/7):
SESAME SKAGIT: Organic sesame seeds swallow your loaf this week, bringing toasty warmth alongside spring days. Sesame bread is a downright treat - there’s a reason so many bakers from various cultures around the world dispense some version of wheat dough, boiled and/or baked, tossed in sesame (see ka’ak, Jerusalem bagel, bublik, obwarzanek, and simit for example).
A wheat we bring into the bakery stone-milled especially for this bread, SKAGIT 1109, would look to any of us like normal flour. Unlike a lot of the wheat we eat in bread, SKAGIT grain is fall-planted and overwintered (perhaps like most of us right now…over…winter). Having something rooted in the earth during the wettest months ain’t nothing! The magic SKAGIT was bred to thrive in our Pacific Northwest Maritime climate, and like some other landraces we’ve highlighted, is a collection of genes rather than a field of clones. The diversity of the wheat shows up in the field: some tall, some short, some bearded, some naked. A marvel to look at a community of unique individuals all answering to the same name: SKAGIT 1109.
The weekly rotating whole grain sourdough loaf from our friends Matt & Zena of Starter Bread!
Starter Bread bakes everyday loaves with a wide variety of local whole grains and fresh flours. They use a natural sourdough fermentation to create a staple that keeps well and feeds the mind, body, and soul.
Baker's description (4/7):
SESAME SKAGIT: Organic sesame seeds swallow your loaf this week, bringing toasty warmth alongside spring days. Sesame bread is a downright treat - there’s a reason so many bakers from various cultures around the world dispense some version of wheat dough, boiled and/or baked, tossed in sesame (see ka’ak, Jerusalem bagel, bublik, obwarzanek, and simit for example).
A wheat we bring into the bakery stone-milled especially for this bread, SKAGIT 1109, would look to any of us like normal flour. Unlike a lot of the wheat we eat in bread, SKAGIT grain is fall-planted and overwintered (perhaps like most of us right now…over…winter). Having something rooted in the earth during the wettest months ain’t nothing! The magic SKAGIT was bred to thrive in our Pacific Northwest Maritime climate, and like some other landraces we’ve highlighted, is a collection of genes rather than a field of clones. The diversity of the wheat shows up in the field: some tall, some short, some bearded, some naked. A marvel to look at a community of unique individuals all answering to the same name: SKAGIT 1109.