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  • Writer's picturempr

May 2022 Baking Schedule

As has become the custom, we’re extending the spring baking season into May before going the summer break. The baking schedule returns some old Ferment favorite: the Poilânesque (made with a liquid levain starter for crispier crust), the Cranberry Walnut, and the Somerville Sourdough, and the Steamed Sprouted Rye. Please note that we will be on summer break from June 1 through Sept 5, when the Fall Bread CSA begins. With our best wishes for the Spring, here's the baking schedule: M May 02 Poilânesque F May 06 Ferment 50/50 M May 09 Cranberry Walnut F May 13 Wild Rice Porridge M May 16 Steamed Sprouted Rye F May 20 Raisin Bread M May 23 Somerville Sourdough F May 27 Bâtard 707

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