Happy New Year! The Spring 2024 cycle of Ferment’s Bread CSA will begin after MLK Day and run for five months (Jan 16-Feb 10; Feb 12-Mar 8; Mar 11-Apr 5; Apr 8-May 3; May 6-31). Please note that the first delivery will be on Tuesday, Jan 16; all further deliveries will be as per usual on Mondays and Fridays.
The baking schedule for January kicks the year off with our take on the rustic Swiss “Dinkel Ruchbrot” loaf (“Dinkel” is German for “spelt”) and the dense and chewy “Pain de Seigle” (a slow-fermented 100% rye bread) from the Valais. It includes the ever popular Seeded Wheat and Golden Raisin loaves, two porridge breads (perfect for sandwiches), before ringing in February with a new recipe, a boule with toasted buckwheat.
T Jan 16 Dinkel Ruchbrot
F Jan 19 Pain de Seigle
M Jan 22 Seeded Wheat
F Jan 26 Golden Raisin
M Jan 29 Brown Rice Porridge
F Feb 2 Honeyed Oat Porridge
M Feb 5 Toasted Buckwheat
F Feb 9 Bâtard 707