I still have some pumpkin seeds left that I should use, so I think I will make another batch of the three-seeded sourdough for Thursday. This is a sandwich-style sourdough with toasted flax, sunflower, and pumpkin seeds.
I also intend to make a sesame-seed sourdough loaf. Sometimes I make this with 100% (unbleached) white flour, sometimes I throw in a wee bit of whole wheat, depending on my mood and if I am in a hurry to get things fermenting (the whole wheat speeds that up just a little).
I am getting a fresh batch of whole wheat from Running Rabbit Mills tomorrow morning, so I will make a few loaves of 70 percent whole wheat for those of you who appreciate the extremely rich, nutty flavor of this excellent local flour. I don't usually make many of these, so if you really want one, consider reserving it.
And of course I will have plenty of Country French available.
If all goes well I will also have an apple tart as well as some savory gougeres with Tillamook Cheddar and caramelized onions. If you are looking for a morsel of something sweet to take home after dinner and the tart doesn't stir you, I am also aiming to have a batch of the walnut-chocolate cookies. But as always, the pastry production depends on how well the bread dough is treating me!
I sold nearly 60 loaves last week, which is very encouraging for me. I hope to see you Thursday!