Archive for April, 2018

lummi island wine tasting april 20 ’18

(note: some photos will enlarge when clicked) Bread this week Pain au Levain – Made with a nice mix of bread flour and freshly milled whole wheat and rye flours. After building the sourdough and mixing the final dough it gets a long cool overnight ferment in the refrigerator. This really allows the flavor to […]

Wine Tasting

lummi island wine tasting april 13 ’18

(note: some photos will enlarge when clicked) Bread this week Spelt Levain – Spelt is an ancient wheat grain with a nutty, slightly sweet flavor and milder gluten than modern wheat. This bread is made with a levain, or sourdough, traditional bread flour and about 1/3 spelt flour, fresh milled whole spelt and fresh milled […]

Wine Tasting

lummi island wine tasting april 6 ’18

(note: some photos will enlarge when clicked) Bread this week Honey, Wheat, Lemon & Poppy seeds – Made with a poolish that ferments some of the flour, yeast and water, but none of the salt, overnight. This results in a very active pre-ferment which is mixed the next day with the final ingredients which includes […]

Wine Tasting