Mysterious Earthy flavor...

I just had some of yesterdays bread, I think it had buckwheat in it inadvertently. It has a smoky earthy hit. It has sprouted golden and Konini wheat berries as well as millet, oat bran and white and wholemeal wheat and brown rice flour. It would be a good loaf to carry with you on your scientific journey to Iceland. We used a nice sharp bread knife and had some delicious sandwiches on thin slices. Smoked salmon, avo, greenhouse tomatoes and spinich. mmmm mmmm.

I have a small group of rye bread customers who will be getting bread about once a week. Last time it was deep dense hearth loaves with sprouted wheat mash and berries. I stayed away from sweeteneing it much, but the next one may be dark and sweet.

I'm getting into using my new Reinhart book and paging through some new breads. Today I started ciabatta poolish (thick sticky yeasted starter)and I have a half a batch of white french (Katrina's) going, should yield about seven loaves. My baking days have gotten jostled around a bit. There is a lot of work in pulling off the bread dough, collecting the wood, getting temps right for both doughs and breads and then finding homes for the little dickens' after they are done. Perhaps four days is too many, or perhaps I should just make bread every day, and have the routine as a daily rhythm. It's time to bake, now! Kate