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.
Some examples of their rotating loaves:
- It's SEVEN GRAIN this week! From the Olympic Peninsula, Spelt flour (a hulless type, which equals less shipping/processing for farmer) rides together with Hard Red Spring Wheat (the wheat all other grains are compared to for functionality in breadmaking). We add hearty porridge (consisting of AT LEAST 7 grains), and ferment everything overnight with a dark rye starter (chef's kiss) before baking and bringing to you.
- EVERYTHING!! A loaf made from red and white wheats, a seed feast (inside and out), chock full of poppy, sunflower, sesame, and a touch of fennel.
- FARM BOULE loaf is an ode to French "country bread" with a 100% rye starter lending cooler vibes (plus more fiber, flavor, and color). We bake this one directly on the stones of our oven (not in a pan), which allows for the most wild, open expression of the grain!
- SPELT is a cereal that has been turned into beer and bread for human enjoyment for at least 5000 years! 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!
- POLENTA. This golden loaf is filled with beautiful corn porridge, spiked with Spanish olive oil and blackstrap molasses. It’s soft and light, but ((secretly)) packs a whole grain punch, making for a filling and nourishing start.
- DURUM is one of the most widely grown grains in the world. Its drought tolerance makes it a fine fit for arid regions. It also bodes well in our Oregon landscape and has been grown a couple hours south of Portland, by our friends at Camas Country Mill, for the last decade. We appreciate its golden yellow color, and like to toast whole berries before cracking them on our countertop stone mill. This aromatic cereal is gently cooked and added to a dough made from both whole grain durum flour and sifted wheat. The result: a toastie loaf with nutrient density (Durum is known for its high levels of lutein and folate!(read: good for your eyes). WooHoo!
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.
Some examples of their rotating loaves:
- It's SEVEN GRAIN this week! From the Olympic Peninsula, Spelt flour (a hulless type, which equals less shipping/processing for farmer) rides together with Hard Red Spring Wheat (the wheat all other grains are compared to for functionality in breadmaking). We add hearty porridge (consisting of AT LEAST 7 grains), and ferment everything overnight with a dark rye starter (chef's kiss) before baking and bringing to you.
- EVERYTHING!! A loaf made from red and white wheats, a seed feast (inside and out), chock full of poppy, sunflower, sesame, and a touch of fennel.
- FARM BOULE loaf is an ode to French "country bread" with a 100% rye starter lending cooler vibes (plus more fiber, flavor, and color). We bake this one directly on the stones of our oven (not in a pan), which allows for the most wild, open expression of the grain!
- SPELT is a cereal that has been turned into beer and bread for human enjoyment for at least 5000 years! 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!
- POLENTA. This golden loaf is filled with beautiful corn porridge, spiked with Spanish olive oil and blackstrap molasses. It’s soft and light, but ((secretly)) packs a whole grain punch, making for a filling and nourishing start.
- DURUM is one of the most widely grown grains in the world. Its drought tolerance makes it a fine fit for arid regions. It also bodes well in our Oregon landscape and has been grown a couple hours south of Portland, by our friends at Camas Country Mill, for the last decade. We appreciate its golden yellow color, and like to toast whole berries before cracking them on our countertop stone mill. This aromatic cereal is gently cooked and added to a dough made from both whole grain durum flour and sifted wheat. The result: a toastie loaf with nutrient density (Durum is known for its high levels of lutein and folate!(read: good for your eyes). WooHoo!