08/10/2026
Some pictures from the past weekend--I've been experimenting with different types of flours and grains. I've had fun trying out new flours, tasting the distinct flavors and textures, and observing how they impact the different bakes. From the nutty flavor of whole wheat to the delicate crumb of pastry flour, each flour has its unique characteristics that can elevate or alter the final product. There's much more deeper flavor than the wheat bread in the stores! Lots more tweaks and variables to play around with.
Flour and grains used - Appalachian T85, Bread Flour T75 (50% rouge/50% catawba), Rouge De Bordeaux FMF, Rye FMF, Pastry Flour
I'll be working on a custom blend for the everyday loaves. Then, I'll be looking to offer a 'local' loaf that incorporates 100% flour from DaySpring Farms, celebrating the rich flavors and textures of our local grains. The cookies will take some more work, but my ultimate goal is to use 100% of their pastry flour, creating a delicate and tasty treat. I'm excited to continue experimenting and perfecting my recipes, and I can't wait to share the final products with you! šļøšŖļø