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 (2/15):
This week's loaf is adorned with a COOL “S” (some of you may remember it from grade school notebook margins). It’s a sign of how cool you are to support regional grains made with a sourdough process. It also stands for S P E L T! Spelt’s tale possibly goes back even further than the immortal S, as the cereal has been turned into beer and bread for human enjoyment for at least 5000 years! Spelt falls into a loose family of so-called ancient grains, which are sometimes preferred today for genetics unchanged by modern breeding, and often higher nutritional profiles. That said, we’ve preferred working with a newer hulless variety from one of WSU’s breeding projects that began in 2002. Hulls are tough, fibrous coats surrounding each kernel of grain. Removing them takes time and money, which makes hulless breeding a step in the right direction for spelt’s global takeover. Just kidding - but really this is probably our desert-island grain that we never want to stop enjoying. Good in bread, pizza, cookies, cakes, crackers - oh spelt, grain of baker’s dreams! Plus, it does well in low-input, organic farming! We love to see an ingredient that holds a sort of fancy cashe’ redefined for its practicality and worthiness as a hard fast pantry staple.
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 (2/15):
This week's loaf is adorned with a COOL “S” (some of you may remember it from grade school notebook margins). It’s a sign of how cool you are to support regional grains made with a sourdough process. It also stands for S P E L T! Spelt’s tale possibly goes back even further than the immortal S, as the cereal has been turned into beer and bread for human enjoyment for at least 5000 years! Spelt falls into a loose family of so-called ancient grains, which are sometimes preferred today for genetics unchanged by modern breeding, and often higher nutritional profiles. That said, we’ve preferred working with a newer hulless variety from one of WSU’s breeding projects that began in 2002. Hulls are tough, fibrous coats surrounding each kernel of grain. Removing them takes time and money, which makes hulless breeding a step in the right direction for spelt’s global takeover. Just kidding - but really this is probably our desert-island grain that we never want to stop enjoying. Good in bread, pizza, cookies, cakes, crackers - oh spelt, grain of baker’s dreams! Plus, it does well in low-input, organic farming! We love to see an ingredient that holds a sort of fancy cashe’ redefined for its practicality and worthiness as a hard fast pantry staple.