It’s almost a new month and all the back-to-school routines are starting to feel less jarring. I enjoy summer and all of the open schedules, but I also enjoy more of a predictable schedule, knowing what to expect each day. Meal planning is a big part of scheduling for our family, thinking through what is happening in the week and how to make sure that healthy and delicious food is on the table each day. As you can imagine, breads play a significant role in what we eat at home! We all enjoy the variety of forms and flavors that sourdough can take – everything from pizza to bagels to sandwich bread and cinnamon rolls.
This month, as I thought about what I’d like to make and what you’d like to eat, making meals easier was one of my considerations. Here’s the September lineup!
September 5-6: Sourdough cinnamon raisin bagels
September 12-13: Sourdough pain de mie sandwich bread
September 19-20: Sourdough baguette
September 26-27: Caramel apple scones
Bagels are an easy breakfast, they’re a filling snack, they’re delicious on their own or toasted! When breakfasts start to get repetitive, these bagels are an easy change. Plus, the additional whole grains from freshly milled flour pack a nutritional punch.
Sandwich bread is an easy reach for lunches, and this sourdough loaf is soft and squishy, perfect for whatever kind of sandwich you’re in the mood for. It’s enriched with milk and butter and benefits from a long fermentation in the fridge.
Baguettes go with everything. Fresh tomatoes and basil for bruschetta, buttered with garlic next to a pasta bowl, sliced for an easy charcuterie dinner, baguettes do it all. This sourdough version has a crispy exterior and a chewy crumb. Making baguettes is a bit finicky but the results are worth the effort! I hope you’ll like these as much as we do.
Caramel apple scones are such a lovely not-too-sweet treat to celebrate apple season! I’ll use the freshest apples I can find along with caramel bits to bring the flavors of a caramel apple into baked form. These are a great snack or breakfast on the go.
As always, my house sourdough is available as a monthly subscription as well as on a week-to-week basis. This month, I’m using triticale as the freshly-milled portion of this sourdough. It’s a hybrid of wheat and rye, more often used in brewing than in baking, but we really enjoyed the loaves I made with it! All of my sourdough is naturally leavened, without any added commercial yeast. That process takes time, and that time often makes bread easier to digest, even for those who are sensitive to gluten.
Orders can be placed on hillsdalehearth.com from now until Tuesday, or until I’m sold out. Pickup is either at my home in Hillsdale on Thursday or Friday, or at Hillsdale College (Kendall 413) on Thursday. Payment is by cash, check, or cashapp when you pick up, or credit card when you order.