Tamed Bread

Oh crumbs 😀

Focaccia drizzled with saba.

I’ve been dreaming of this focaccia for a while. French onion soup inspired naturally fermented spelt, durum and high extraction wheat, hydrated with mushroom broth, 2.5 lbs of 4 varieties of onions, over a 1/4 lb of Gruyère topped with chives and breadcrumbs from my last country loaf.

High extraction Yecora Rojo and spelt, ~ 100% hydration sourdough focaccia. (fairytale eggplant, sunchokes, red onion) grape tomatoes, rosemary, garlic, black truffle oil and fleur de sal

Bürli Brot…. Swiss rolls intended to be consumed with bratwurst. Freshly milled spelt and rye

Sourdough rustic baguette with red fife.

Perfect weather for ambient fermentation!

Naturally leavened pretzels with landrace rye.

MeSQuite, millet, sorghum, quinoa grits, with mesquite flour. Explorations in bread.

Sourdough bialy with high extraction expresso flour.