January 2026 Baking Schedule

Happy New Year! The Spring 2025 cycle of Ferment’s Bread CSA will begin next Monday, January 12, and run for five months (Jan 12-Feb 6; Feb 9-Mar 6; Mar 9-Apr 3; Apr 6-May 1; May 4-29).

Thanks to a generous subscriber, this month’s breads will all be using locally sourced organic stone-milled flours from Ground Up and Maine Grains! We’re excited to try and taste them out. The Baking schedule is designed to let the flours shine:

M Jan 12   Somerville Sourdough

F Jan 16   Kamut-Spelt

M Jan 19   Sunflower-Flaxseed

F Jan 23   Seeded Wheat

M Jan 26   Dinkel Ruchbrot

F Jan 30   50/50 Boule (featuring Red Fife Whole Grain flour)

M Feb 2    Sprouted Danko Rye

F Feb 6    Bâtard 707