Past year I baked and you ate over 5000 loaves of bread that I turned in my small farmhouse kitchen.
I learned more about baking with rye flour and accomplished a course about french breads at King Arthur Flour in Norwich.
I also purchased a a beautiful Ford transit connect to deliver breads to the markets in Berlin and Lancaster.
But the most interesting event of past year was baking with grains grown by David Craxton from Roots and Fruits Farm in Dalton. Dave is a very experienced organic farmer who is experimenting with different varieties of wheat and also rye, barley and oats. He does most of His work (sowing and harvesting) by hand and ages his grains in a high tunnels. He gets help with treshing the grains from “machinery” man-Bill Chidsey of Lancaster who purchased an old tractor powered combine to help with the load of work.
I was able to bake about 100 loaves of bread with Dave’s wheat and rye. Hopefully his research will find followers who will be willing to grow grains on a wider scale. There is nothing better than bread made with freshly ground flour. And what is most interesting each variety of wheat will produce slightly different flavor.
When we were moving to the North Country early spring several years ago, we stopped at the bookstore in Littleton. We started chatting with the person working there. We were very happy to be able to live far from fast pace of a big city in region so rich in natural beauty. As we were praising how wonderful our life is going to be here the gentleman from the bookstore said: “Yeah, but winter is very LOOONG here.” At that time I thought it was his attitude till today….
Well, the summer will come even if the spring did not.
Our Lancaster Farmers Market starting May 21 (two weeks earlier than it used to be) is a good sign that things are going in a good direction.
Our local farmers are growing greens and possibly other veggies in tunnels so we can have fresh food earlier in the season.
How great news is that!
Of course your Polish Princess Bakery is going to bring your old and hopefully new favorites as well.
Do you still remember Honey Sticky Buns and Casatiello Rolls?
How about trying something new this summer: Polish Babkas, Irish scones, savory scones, French vegetable pies…?
We will see if any of my new products will become your favorite?
Days are getting longer and I am dreaming of summer and Farmers Markets. I have been experimenting with new kinds of breads so expect some new varieties to try.
There is a buzz that there will be more local wheat grown in Lancaster vicinity so let’s keep our fingers crossed for successful trials and nice.
I had a chance to bake one loaf of bread from last year harvest of Dalton wheat flour. I got a very nice volume and good flavor. Sorry, there is no picture of the loaf but somehow it dissappears before I take the camera out.
I am flying to Poland on March 19th till April 3rd, so prepare for it and stock up your freezers!
Hope I will meet some bakers there who will want to share their experience:-)
For those of you who would like to purchase my bread: I bake every Thursday, per order. Pick up for Lancaster is 2-5 PM at Twice in a While on Main Str. across Town Hall. Pick up for Berlin is at Greetings Jewelers Main St. 3-6PM.
With a new 2011 rolling down the hill I have some good news to post:-)
1. I got several new books about bread. This hopefully will turn into some new bread flavors.
2. I signed up for another baking course-“Baking with locally grown grains”
Locally grown grains?-you might ask. Oh yes! I have 2Lbs. of flour milled from variety of wheat called “Glenn”, grown at the Roots and Fruits farm in DAlton, NH by my friend Dave Craxton. I am planning to bake 3 kinds of naturally leavened bread using 3 kinds of whole wheat flour. I will post about the result and take some pictures.
3. Hungry for bread? You can start ordering for January 13th Thursday. My Lancaster Customers-baking day for you will be Thursday with a pick up @ Twice in a While 2-5PM. I promise no more changes till summer when Farmers MArkets will start again.
My heart is growing when I see that more and more North Country citizens are supporting a fresh food movement. As a demand for locally grown and made food raises we have more places where we can buy fresh vegetables, breads and meats.
I will be attending both: Harvest Market Berlin and Lancaster Winter Market this Saturday November 20th.
I will bake my traditional naturally leavened breads-Lancaster Common, Toasted Seeds, Silesian Rye. There will be a Ricotta bread on the menu and a new bread called Miche, which is a darker bread made with sifted whole grain flour.
For those of you who would like to taste something sweet I will bake a Harvest Bread -sweet brioche type of bread with cranberries and dried pears.
…no, I am not planning to buy any pig in Norwich but I am going for another course at King Arthur Flour Education Center. Hopefully I will come back Wednesday with bright new ideas for how to grow my bakery business.
Meantime it is time to prepare for another baking days: Thursday for Berlin and Friday for Lancaster. I will bake Lancaster Common, Cheese Levain, Silesian Rye, Toasted Seeds, Ricotta and Baguettes this week. Please, check Baking Schedule for details.
Thank you very much everyone who came to shop at the Lancaster Market on Saturday November 5th. The Town Manager makes the heated Town Hall available for our venue-thank you Ed!
Shoppers had a chance to buy: winter squashes (some of them peeled and ready to cook), lettuce, spinach, kale, brussel sprouts, goat feta cheese, carrots, potatoes, shallots, onions, grass fed lamb and beef, herb pestos. Thank you very much our food producers!