Tuesday, July 11, 2017

Bread for July 12

It's been a whirlwind few weeks around here and the Saturday morning baking for the Etna Farmer's Market is a real challenge for me because of the tight time-frames and limited oven space. I had a nice week off from baking though, and got to go hiking in the mountains along the Salmon River. We are so lucky to be able to live here!

For Thursday, I only know for certain that I will have Country French boule and the seeded sourdough in a sandwich-style loaf. I will probably have something made with semolina, perhaps in a batard? I may have a walnut-raisin.

If there is time, I'll try to bring along something special, too.

See you Thursday, from 5-7 on Main Street!

--Erik Ryberg

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