This week you’re in for one of my favorites: sourdough baguettes. These are so, so versatile – they’re perfect for bruschetta with fresh tomatoes and basil, for serving alongside charcuterie (easy dinner!), to go with a fried egg for breakfast, and really anything else you can think of. I’ll be freezing some of these to have on hand when the weather turns cool and we’re enjoying more soup for dinner. If baguettes have ever left you underwhelmed, I think you’ll be pleasantly surprised with these. The natural leavening, or sourdough, adds nutritional value but also this depth of flavor that simply can’t be manufactured. I make all of my breads by hand, paying close attention to my sourdough starter and the fermentation of each batch of dough. All of my sourdough breads are at least a 2-day process – time is what gives bread great flavor, and is also what helps the body digest this kind of bread more easily.
We’re currently renovating our porch, which had been screened in but needed some tlc. There was water damage on the ceiling and some rotting wood around the windows (which were a strange sort of clear vinyl, I think.) In any case, we’re adding an interior wall and dividing the space into an office for my husband and a more dedicated baking space for me! We’ll let the professionals take care of things like windows and electricity, then we’ll set to work on the interior. It may be some time before it’s finished, but I’ll keep baking throughout the process. If any of you enjoy interior design and would like to give me your best suggestions, I’d love some input!
I’m baking my house sourdough this month with a grain called triticale instead of my usual blend. We’re really enjoying it, and I hope that you are, too! Triticale is high in fiber and protein; my house sourdough packs in 25% of its total flour with freshly-milled triticale. In October I’ll go back to baking with a mix of red wheat, white wheat, and spelt. I’ll find other uses for the triticale going forward!
Orders are open now until Tuesday, September 17th, or until I sell out. House sourdough and sourdough baguettes will be available for pickup on Thursday, September 19th at my home in Hillsdale or at Hillsdale College. Payment is by cash, check, or cashapp, or by credit card when you order online.