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 Red Fife Country Loaf – feature locally sourced and milled flours from Elmendorf Baking Supplies, a lovely store in Cambridge with books and baking supplies galore in addition to their freshly milled flours and baked goods. May 24’s Poilânesque LL features the liquid levain method for a snappier crust and better chewiness.
Note that we will be on summer break from June 1 through August. The 2021 Fall Bread CSA will begin on Monday, Sept. 6.
The May baking schedule is as follows:
M May 3 Ploughman’s Loaf
F May 7 Kamut-Spelt
M May 10 Durum Raisin
F May 14 Pumpernickel Lager Rye
M May 17 Red Fife Country Loaf
F May 21 Seeded Wheat
M May 24 Poilânesque LL
F May 28 Bâtard 707
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