This coming week will be my last bake for a few weeks. I’m taking off the month of July but will be back with subscriptions and delicious bakes in August! If you need to stock your freezer for a few weeks, this is a good chance to do it.
The heat this week has made my garden grow a lot – and the weeds, too! Early mornings are a cool(ish) and quiet time to make some headway on keeping the weeds at bay. I enjoy the stillness, and a chance to think uninterrupted thoughts. We haven’t harvested much besides lettuce and radishes yet, but it is exciting to see growth out there!
I make a good number of breads from a website and book called “The Perfect Loaf.” It’s a site run by a former engineer turned baker, and his recipes reflect that. There are a lot of details, but in following his process I find there to be less room for confusion. This week’s bake – sourdough raspberry knots – is a riff on a chocolate version from that site. I like the tart, fresh flavors of the homemade raspberry jam alongside the slightly-sweet enriched dough leavened only with sourdough starter. Even if you don’t have a sweet tooth, these are a really lovely roll with a lot of flavor!
My house sourdough loaves are available as always. The freshly milled flour adds all sorts of nutrition and flavor to these long-fermented loaves. If you’re new to sourdough, this is a great place to start. I make these every week and it’s the bread that’s most often on our table.
Orders are due on Tuesday, June 25th for pickup on Thursday and Friday, June 27th-28th. Pickup is either at my home in Hillsdale, or at Hillsdale College (Thursday only). Payment is with cash, check, or cash app when you pick up, or by credit card when you order.