Schooley Bread

01/20/2017

Crumb shot of the green chile loaf. Baked this morning and on its way to the Dixon Market.

01/13/2017

Hey everyone, now you'll be able get Schooley Bread at the Dixon Market! Tuesday and Friday deliveries with a rotating variety of flavors. Come by today and get a whole wheat, country, or rosemary loaf.

01/02/2017

Sliced Schooley Bread, the next great thing. Available upon request.

12/08/2016

This morning's bake.

11/16/2016

Milling my own flour is certainly a goal of mine. Until then, I'm happy to have access to local freshly stone milled whole wheat flour. The primary wheat I'm using is hard red spring wheat grown in the San Luis Valley and milled by Mountain Mama Milling.

How fresh-ground flour is changing the flavor of bread.

11/14/2016

Coming across this series of videos from this Community Grains Conference a while ago was eye opening for me in terms of learning about this community of people deeply involved in revitalizing whole grains and realizing its importance. In this video, Michael Pollan cogently sums up the main points of where we went wrong with bread making and why it's worth doing it differently from the current norm.
There's a cool miniseries on Netflix based on Pollan's book Cooked. Watch the episode "Air" for more about bread. Read the book itself for even more.

When: Sunday, March 9, 2014 Where: Oliveto Restaurant Oakland California Michael Pollan, Professor, Graduate School of Journalism, UC, Berkeley, author, Cook...

11/07/2016

11/05/2016

Modern bakeries rely on industrial mills for their flour. But a small and growing number of bakers, chefs and pasta makers are making their own flour with the age-old method of stone milling.

11/04/2016

Combining science, art, curiosity, and innovation to explore ways of using regionally available grains to move whole grain bread baking forward.

11/04/2016

Today, we’re pleased to share our latest short film, Unbroken Ground, directed by Chris Malloy (180° South) and presented by Patagonia Provisions. It stems