Happy New Year! The Spring 2020 cycle of Ferment’s Bread CSA will begin next Monday, January 6, and run for four months (Jan 6-31; Feb 3-28; Mar 2-27; Mar 30-Apr 24). The January baking schedule features two new recipes adapted from Vanessa Kimbell’s fabulous The Sourdough School (a great book I’d recommend for any aspiring baker): a Tomato & Herb loaf on the second Monday and a Pumpkin & Polenta Boule the following Friday. January also features the return of Ferment’s own double-fermented Sorghum, the Sonora Wheat Blend (this time for Monday subscribers), as well as a 100% Kamut loaf (Kamut is the brand name for Khorosan, an ancient grain that is easily digestible and closely related to Durum). The other loaves are Ferment staples.
M Jan 6 Sonora-Wheat Blend
F Jan 10 Pain Complet (Red Fife Whole Grain )
M Dec 13 Tomato & Herb Loaf
F Dec 17 Pumpkin & Polenta Boule
M Dec 20 Double-Fermented Sorghum
F Dec 24 Honeyed Oat
M Dec 27 Kamut (Khorosan-Wheat) Blend
F Dec 31 Bâtard 707
Please let me know by Saturday, January 4, if you would like to join or rejoin the Bread CSA for all or any part of the Spring 2020 season. The pricing and subscription options remain the same and are as posted on the website (<www.fermentbakery.com>). As usual, I accept payment in cash or by check (payable to Matthias Rudolf and addressed to 24 Munroe St., Somerville, MA 02143), or via an online invoice from Square.