Author: Rachel Mumme

My very first cookbook came from my brother when I was 7 years old. It was a cookie cookbook and the inscription in his own hand indicates his hopes that this gift will really be a gift for him! I think I made every recipe in that book.

Years later, my preferences have shifted; while I still love sweets, I prefer those that are more subtle and let the flavor – rather than the sugar – shine. Sourdough starter can be used to leaven sweets as well as savory breads; this week I experimented with some flavors that I hope you’ll love.

My next door neighbor asked a while back if I ever made anything with matcha, something we both enjoy. I’ve been thinking about it ever since and this past week decided it was time to try it out. I mixed up a sweet roll filling with matcha, sugar, and coconut oil, then sprinkled dried strawberries over the top. I rolled, twisted, and shaped the dough into knots and the result was fantastic! The color is, well, matcha green but if you can get past that the flavors range from earthy to subtly sweet to bright. I really enjoyed having something sweet that didn’t require a strong cup of coffee to keep me awake afterward!

I’ve often made loaves of naturally leavened sweet breads filled with cinnamon and sugar, chocolate, or apples. Those have been customer favorites! I wanted to try some new flavors and those in a more portable form. Taking a sticky loaf of babka on a picnic or a day trip isn’t the most practical, but who doesn’t enjoy something sweet in the afternoon?

These sweet rolls are made with a subtly sweet sourdough base, just enough sweet to counter the tangy-ness of the sourdough. I’ll make two varieties this week: the matcha and strawberry, and a cinnamon sugar version. Both have the same base dough, enriched with milk, butter, and a small amount of sugar. If you’re looking for a vegan version, I can easily make one with vegan dairy products – just ask!

These sweet rolls will freeze well, and are wonderful to have on hand for a friend who stops by for coffee in the afternoon, or for a special breakfast. Sweet rolls are 4 for $10. I will be baking on Thursday, June 22^nd and Friday, June 23^rd. Please order by Monday evening, June 19^th for pickup at Hillsdale College (Thursday) or my home (Thursday or Friday).

Every baker has a different formula for their go-to loaf. This one is mine: 75% bread flour and 25% organic freshly-milled whole grain flour with a bit more water than usual to account for the whole grains. I prepare the starter at night, mix in the morning, shape in the evening, and bake the next morning after the loaves rest in the fridge overnight. If I’m up extra early, we have fresh bread for breakfast! Otherwise, we let them cool and usually devour one at lunchtime. This is probably the most versatile bread I make, and it’s a rare occasion that we don’t have a loaf in the bread drawer and a few in the freezer. It’s not too sour, and the whole grains fill you up! I will be baking on Thursday, June 15^th and Friday, June 16^th. Please order here by Tuesday morning, June 13^th.

Sourdough bread. The very words conjures up certain images, flavors, textures. Crackly crust, soft crumb, tangy flavor – these are all true for this week’s loaf, my house bread. This sourdough is on our table every day. We use it for everything from toast, to grilled cheese sandwiches, to croutons for salad, to thick slices slathered with butter, accompanying soup or salad. I’ve cubed it for stuffing, processed it for bread crumbs, and sliced it for a breakfast casserole. We usually have a few loaves in the freezer for busy days, or to share with friends. I like to freeze it in slices, to make thawing easier! This bread is a great way to incorporate more whole grains – it’s made with 25% freshly milled flour, a mix of whole wheat and spelt. I mix everything by hand, and there are no hard-to-pronounce ingredients here; just a few flours, water, salt, and starter. I’ll bake these on Thursday and Friday this coming week, and they’ll keep well on the counter for a few days. A linen bag is a fancy way to store homemade bread, but I keep mine in a zippered plastic bag. The crust gets a bit softer, but that works well for my kids! Please order by Monday evening, April 10^th, for pickup on Thursday, April 13^th or Friday, April 14^th.

This week brings a very exciting partnership with Rebel Farm in Osseo in what I hope will be the first of many joint endeavors. The bake of the week is a 100% freshly-milled spelt sourdough featuring Rebel Farm’s maple syrup. The depth and interest in the flavor of this syrup is miles away from store-bought and what it brings to this spelt sourdough is magic. Spelt is a nutty-flavored grain, and I’m milling it just before mixing, preserving all its nutrients and goodness. I’ll add maple syrup to the spelt along with my sourdough starter, water, and salt. Two days later, voila! A healthy bread that you’ll want to enjoy in many ways. With a bowl of soup? Yes, please. French toast, topped with more maple syrup? That’s what’s on my weekend menu!

Rebel Farm is offering farm shares in poultry and veg, available for pickup at the Hillsdale Farmer’s Market this summer. It’s a great way to support local farmers and enjoy outstanding produce!

Click here to order by Monday, March 27 for pickup on Thursday and Friday, March 30 and 31. And be sure to visit Rebel Farm‘s site to grab some syrup of your own and to see all that they’re up to!