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April 2020 Baking Schedule


I am glad to still be making, baking, and delivering fresh bread to you in these uncertain times. With many of our everyday schedules and routines upended, being able to continue carrying out bread on Mondays and Fridays has been a source of steadiness and joy. Thank you! I hope to be able to keep the deliveries coming through April - I am following the CDC’s food handling and food safety guidelines and carefully monitoring my health and that of my family. The April baking schedule features breads made of a combination artisanal bread flours with minimal or no additions (I call them “country” breads on account of their mixed origins) and two double fermented grain loaves (they’re “double fermented” because the additions to the loaves are fermented before being added to the dough):

M Mar 2 Country Einkorn

F Mar 6 Country Spelt

M Mar 9 Country Kamut

F Mar 13 Country Rye

M Mar 16 Double Fermented Cracked Oat

F Mar 20 Double Fermented Cracked Rye with Spelt

M Mar 23 Bâtard 707

F Mar 27 Country Loaf

The pricing and subscription options remain the same and are as posted on the website (<www.fermentbakery.com>). If you would like to change your subscription in any way, please let me know at your earliest convenience. If I don’t hear from you by noon on Monday, Mar 30, I will extend your existing subscription. 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.

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