The Oct 2022 baking schedule features two seeded boules, two double fermented sprouted loaves, and two breads based on heritage grains....

The Fall 2022 cycle of Ferment’s Bread CSA begins the Tuesday after Labor Dat, Sept 6, and run for four months (Sept 6-30; Oct 3-28; Oct...

As has become the custom, we’re extending the spring baking season into May before going the summer break. The baking schedule returns...

The April baking schedule features a collection of Ferment staples, including the ever-popular Golden Raisin bread and the return of the...

The March baking schedule promises to bring a spring to your step! This month features two new recipes and a variation on an old staple:...

The February baking schedule starts with a bread for the chilly season, Ferment’s Sprouted Pumpernickel and ends in March a loaf of Olive...

Happy New Year! The Spring 2022 cycle of Ferment’s Bread CSA will begin this coming Monday, January 10, and run for four months (Jan...

The December baking schedule brings 2021 to a close by extending the theme of using ancient and heirloom wheat grains: the Kamut-Spelt,...

The November baking schedule continues the theme of using ancient and heirloom wheat grains, some with intriguing additions like the Miso...

The October baking schedule features loaves made with ancient and heirloom wheat grains not often used in large-scale bakeries – the Red...

September 2021 Baking Schedule This fall season marks the beginning of Ferment Bakery’s fifth year of existence. We’reglad and privileged...

The last month of Ferment’s Spring Bread CSA features tried and true recipes, two of which – May 14’s Pumpernickel Lager Rye and May 17’s...

To temper April’s alleged cruelty, this month features two new recipes: the “Tourte de Saigle” from France’s Auvergne region and “The...

There’s one new bread to complement the seven Ferment staples for this month’s Bread CSA, the liquid-levain based “Dinkel Ruchbrot.” This...

This month’s Bread CSA features three new recipes, two of which – the Polîanesque and Pain au Levain –use the liquid levain technique...

Happy New Year! The Spring 2021 cycle of Ferment’s Bread CSA will begin next Monday, January 11, and run for four months (Jan 11-Feb 5;...

Dear All, The last bread delivery of 2020 is in the books, and we’d like to thank you for being part of a good year of bread baking in...

The last month of Ferment Bakery’s Fall 2020 Bread CSA begins the week after Thanksgiving — on Monday, November 30 — and runs through...

In view or the leaves turning colors and the advent of Fall, this month’s Bread CSA features some of our hearty seasonal breads – the...

The second month of the baking season is around the corner, and were excited to bake some of our favorite tried and true recipes. As in...