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Ferment May 2021 Bread CSA Baking Schedule

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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