The colors this week have been stunning, and with the warmer temperatures it has been a wonderful time to be outdoors. As I type, the hills behind our house are resplendent with their yellows, oranges, reds, and greens. I am grateful for a view and for the hope of a fruitful space in the years to come.
This week brings not only the bread of the week but also another month for a bread subscription! I will continue to make my house sourdough weekly, with a healthy dose of freshly-milled whole grains. Now that the weather calls for soups of all kinds, a fresh loaf of sourdough every week makes for an easy meal. It’s also a great way to get to know a new neighbor, or the family with a new baby, or the friend that could use some support. Subscribers in November will receive a half dozen cookies with their first week as a small token of my gratitude for your order!
This week’s bread is an oat porridge sourdough. It is a hearty loaf, and soft; a great accompaniment for anything in a bowl! It has a tighter crumb due to the oats, which just means that the butter and honey you slather on won’t drip through quite as much 🙂 This loaf is making its way into my regular family rotation. I hope it will become a favorite for you, too.
November will also bring butter pecan cookies, the way to my husband’s heart. It’s his favorite ice cream flavor and when I found a cookie recipe that called up those same flavors, he was sold. I’ll also make sourdough rolls the week before Thanksgiving, which will freeze well and be ready for your holiday feast.
During Thanksgiving week, I will offer house loaves on Tuesday (perfect for stuffing!!). If you have a special Thanksgiving request, please let me know at least a week ahead of time and I’ll do my best to accommodate it. Because I will be (likely) hosting Thanksgiving here, any special orders will also be ready on Tuesday. All breads freeze well, and most sourdoughs are even better on day two and continue to keep for several more days.
To finish out the month I’ll make double chocolate sourdough scones to balance out the overload of pumpkin and cranberries! If you don’t have a huge sweet tooth, give these a try. They’re chocolatey, but like nearly everything I bake they are not overly sweet. I think you’ll enjoy them!
November subscriptions for house sourdough are $40 for five weeks, including Thanksgiving week.
November subscriptions for the bread of the week are $36 for four weeks, excluding Thanksgiving week.
All breads can also be ordered on a weekly basis – just check the website on Friday for an updated list of what is available.
I will be baking oat porridge sourdough and house sourdough on Thursday and Friday, November 2nd and 3rd for pickup at my home both days and at Hillsdale College on Thursday. Please place your order by Tuesday, October 31st! Payment is by cash, check, cashapp, or credit card on the website, hillsdalehearth.com.
Any questions or special requests, just reach out!