You are in for a real treat this week. After our beach vacation and the massive amounts of shells that came home with us, I was inspired to make something that gave a nod to the beauty of the ocean. Enter conchas. This Mexican pastry is a rich dough, a bit like brioche, and topped with a thin, crunchy, sugar cookie-like topping that is designed like a shell. They are just sweet enough, and the different textures make for such a wonderful eating experience! I’m making a naturally-leavened version, which adds complexity without sourness. Here’s a fun article on the rise of conchas in the United States, and some fascinating flavor combinations that bakers are using. I’m sticking to the original this week with vanilla, but if these are popular, who knows what flavors might be next?!
My garden is doing well despite our heatwave this past week! I typically have loads of spinach and arugula, and my little entrepreneurs are always looking to sell some. If you’re interested in a bag of fresh lettuce for $5, let me know and I can have one ready with your order.
It has been so nice to be home again and settling back into home routines. We always seem to have projects on the docket, and I’m grateful for the chance to set our hands to some work at home. I’ve been baking up a storm this past week, both for get-togethers and because I just missed it while we were gone. This week I made sourdough khorasan baguettes, a sourdough loaf with white Sonora flour, Jerusalem bagels, conchas, burger buns, and sourdough house loaves! I’m sure glad to have an oven on the porch that doesn’t heat up the house!
Sourdough house loaves are available every week, and can be ordered sliced or unsliced. I suspect that most of us are looking for ways to incorporate whole grains, and this bread is a great start. Freshly milled flour retains most of the vitamins and minerals that are sifted out of white flour, making this a bread to feel good about eating! All my sourdough gets a long, cold rest in the fridge, making it easier to tolerate even for those who are sensitive to gluten.