07/07/2026
Back in the groove after a solid 6 months in sourdough purgatory trying to remember how to bake bread.
Life is like that sometimes.
Some locally grown, Israeli galil soft wheat, milled by מנחת הארץ - קמח בטחינת ריחיים and blended with freshly milled rye and spelt. Mid bake, post bake. Plus some apricot & thyme loaves made with a little silan, spelt, and more of that locally grown stoneground wheat. And followed by our #1 loaf the sesame/spelt&silan loaf. All around bangerz
Grateful for the journey. Grateful for friends and family. Grateful for an amazing community of online bakers (you know who you are - thank you). Grateful to my customers, my family, my love Rising Sap Birth & Botanicals and most of all, haqadosh baruch hu for the opportunity to be doing this in the land of
