It’s a rare quiet morning here. The kids are (mostly) still sleeping, Jonathan is off at work, and I’m enjoying a few moments to myself. Summer has a different pace than the school year. I don’t know that it’s less full, it’s simply less scheduled. There are jobs to be done, projects to work on, instruments to practice, books to be read, but all with less structured time. I think we all look forward to this different pace, but eventually long for the routine that comes with a new academic year. Everything in its season!
This week, I’m making sourdough whole grain baguettes with about 40% freshly milled flour. I opted for an organic Khorasan grain, which is higher in protein than regular wheat, as well as in magnesium, potassium, zinc, and vitamin E. This ancient grain is a relative of durum flour, which is what is often used to make pasta. Our youngest, Silas, says that the baguettes are soft on the inside and taste really good with butter and honey on them. That’s the important part!
I’m also making house sourdough loaves this week, as usual, and have been playing around a bit with the grains I use. There are so many interesting grains to choose from, but not all are easily accessible. I’m spending some time this summer looking for sources for local grains. I have a few options that may require a field trip!