We’ve been seeing Robins and Finches in our backyard recently, and are filling the birdfeeder more than we have all winter. When we left Wisconsin, dear friends gave us a clear feeder that attaches to a window. We love watching all the different birds up close as they vie with each other for the perch on the feeder! These signs of spring seem to boost everyone’s mood.
March is around the corner and that means another month of bread subscriptions! I have a mix of new-to-me bakes and favorites for you this month. And, as always, a special treat for subscribers 🙂 Here’s the bake-of-the-week rundown:
February 29 – March 1: Sourdough bagels
March 7-8: Sourdough Rye (90% rye)
March 15: Morning Glory Muffins
March 21-22: Maple Spelt Sourdough
March 28-29: Sourdough Hot Cross Buns
Please note: the third week, March 15th, will be a Friday pickup only.
Sourdough bagels are a huge hit around here. As with all my sourdough items, I don’t add any commercial yeast but let the natural leavening do its work! I make these plain, but there’s nothing plain about them. Great with a fried egg, or sliced and sprinkled with cinnamon sugar these are delicious any way you choose!
The rye bread in the second week is a dark, dense loaf which will improve over the first few days if you can wait that long to cut into it. Morning glory muffins are chock full of all sorts of seeds, nuts, and dried fruit. Just sweet enough for a great start to the day. Maple spelt sourdough is a bread list favorite – local maple syrup and freshly milled spelt make for one of the best breads I’ve eaten. And naturally leavened hot cross buns are a Holy Week tradition!
I’ll also have a monthly subscription for my house sourdough, a great addition to any meal at any time of day. If you’re hesitant to try sourdough bread, or have had bad tasting ones in the past, give mine a try. If you don’t like it I’ll make you something else, on the house 🙂
House sourdough subscriptions and bake of the week subscriptions are available to order now on hillsdalehearth.com. Orders are also open for individual orders of house sourdough and sourdough bagels for this coming week. All monthly subscribers will receive a special baked item in the first week of the month. This month I’m making an old, old family recipe: a German kuchen from my great grandmother. Kuchen is like a coffee cake, but not the fluffy iced kind in a box. Real fruit, real butter, handmade, passed down for generations!
Orders will be open for March subscriptions as well as house sourdough and sourdough bagels until Tuesday, February 27th, with the first March orders going out Thursday and Friday, February 29th and March 1st.