February 2020 Baking Schedule

We hope you enjoyed last month’s breads! From what I’ve heard, the Pumpkin & Polenta Boule was popular addition, and it will make another appearance in the baking lineup later this spring. There was one hitch: the announced Double-Fermented Sorghum loaf didn’t make it out of the gates and was replaced by a Brown Rice Porridge loaf. This month’s baking cycle – it runs from Monday, Feb. 3 through Friday, Feb. 28 – will turn the omission into a thematic virtue. Bookended by Ferment staples, the second and third week will feature double-fermented loaves (the omitted Sorghum and double-fermented Rye) and sprouted grain loaves (Spelt and Buckwheat, respectively). So, without further ado, here’s the baking schedule for February:

M Feb 3 Country Rye

F Feb 7 Lucca’s White-Not

M Feb 10 Double-Fermented Sorghum

F Feb 14 Double-Fermented Rye

M Feb 17 Sprouted Spelt

F Feb 21 Sprouted Buckwheat

M Feb 24 Bâtard 707

F Feb 28 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 Sunday, Feb 2, 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.