IIt’s still August but I’m typing tonight in a cozy sweater. It’s a bit early for sweater weather yet I’m kind of enjoying the change in temperature these last few days. Fall is such a lovely time to settle in, to drink more tea, to tend the hearth. My husband joked that he’s not lighting the wood stove for me in August!
August is still a great time for garden produce, and this week I’m planning to make good use of that with an herbed sourdough bread. I’ll use my house sourdough and add in a combination of fresh herbs such as thyme, oregano, chives, and a bit of rosemary. This is such a fragrant loaf – the sourdough flavor really complements the bright herbs, making for a bread that is a delight to the senses. This is a great bread for grilled cheese and tomato soup, for making croutons, for dipping in olive oil alongside a salad. It would make a killer BLT or pan con tomate!
I’ll also have my regular house sourdough available for order this week. That loaf can lean savory or sweet, depending on your mood. We’ve been toasting it, then adding butter and cinnamon sugar for a nice change of pace from jam.
House sourdough is $8 this week and herbed sourdough is $9. Let me know if you’d like to see more individual bakery delights – scones, pastries, cookies, rolls, or anything else – in addition to loaves of bread!
I will be baking on Thursday and Friday this week for pickup at my home (both days) and at Hillsdale College (Friday). If you’d like to pick up at a time different than those I have listed, let me know. I can usually be accommodating! Please be sure to order by Tuesday morning; sourdough needs a few days to build up all of that great flavor 🙂 Payment is by cash, check, Cashapp, or credit card on the website when you order.