August is upon us and I have a great lineup for you! Drawing inspiration from my garden, from my stock of whole grains, and from a favorite cookbook, I hope you’ll enjoy what I’ve chosen this month. If you have a favorite that you’d like to see on the menu in the coming months, drop me a line and let me know! Without further ado, here’s what I’m baking in August:
August 7: Cheesy zucchini muffins. These are perhaps the most fervently requested item at our house once the zucchini start rolling in from the garden, even from the one kid who claims to dislike zucchini. This savory muffin is packed with fresh zucchini, cheddar cheese, and other savory goodness. Lighter than a sweet muffin, these are a delicious start to your day! Each order contains 4 muffins.
August 14: Sourdough French Bread with white whole wheat. Sometimes, you just want a good, hearty white bread that will hold all the delicious sandwich fillings you can think of. Squishier than a baguette, but sturdier than sandwich bread, this loaf hits all the right notes. I’ll mill white whole wheat to add in for extra flavor and nutrition. The long fermentation means it’s easier on digestion, as well. Just in time for tomato season we’ll be eating BLTs on this bread for weeks!
August 21: Double chocolate pecan cookies with rye. If you haven’t had cookies with sourdough before, consider this a sign to try them! The freshly-milled rye flour makes the chocolate really pop, and the flavors shine in this cookie. Decadent, yes. But flavorful and not simply sweet. If you’re feeling extra indulgent, pair two of these with ice cream in the middle for the ultimate ice cream sandwich! Each order has 6 cookies.
August 28: Sourdough burger buns. One last time this summer, sourdough burger buns are hitting the menu. With Labor Day just around the corner it’s a great time to put a few more burgers on the grill. What better way to enjoy them than with homemade buns? These freeze beautifully and thaw much faster than regular loaves. If you’re grilling into the fall, stock up on these – it’s the last time I’ll make them until spring!
Crusty house sourdough loaves are on the menu weekly. I make these with 25% freshly milled grains – red and white whole wheat as well as spelt. We named this ‘house’ bread because it’s on our table in some form nearly every day. Whole grains provide a host of nutritional benefits, from fiber to minerals and essential nutrients. But it’s the flavor of freshly milled flour that makes this bread the one that I make weekly.
I’m considering offering bread slicing as an option for a small fee. If that’s something you’d take advantage of, let me know. The slicer is an investment, but one I’m glad to make if there’s interest!