Sep 2023 Baking Schedule
Happy Autumn! The Fall 2023 cycle of Ferment’s Bread CSA will begin after Labor Day and run for four months (Sep 5-29; Oct 2-27; Oct 30 – Nov 22; Nov 27 – Dec 22).
September baking schedule begins with a pair of Ferment staples before veering off into uncharted territory with Michelle Eshkeri’s “Geronimo” loaf, seeded with chia and flaxseed, and our take on Maurizio Leo’s “Miche” (a long-fermenting, tender-tasting malted loaf) and “Sundried Tomato and Olive” (we will use tomatoes from our garden!) breads. Our Raisin and Brown Rice Porridge loaves round out the offerings.
A note on pricing: it is with a heavy heart that we are passing along the rising flour and ingredient costs to you in the form of $1 increase per loaf. As of this month, the One-and-a-quarter pounder will go for $9 ($36/month) and the Two-Pounder will cost $11 ($44/month); crackers add-ons will be $5 ($20/month).
Please note, too, that the first Monday delivery will be on the Tuesday after Labor Day, on Sep 5 instead of Sep 4. All other deliveries will be on Monday and Friday, between 5 and 7pm.
And finally, the baking schedule:
T Sep 5 Somerville Sourdough
F Sep 8 Lucca’s White Knot
M Sep 11 “Geronimo” (Chia & Flaxseed)
F Sep 15 Raisin Bread
M Sep 18 Brown Rice Porridge
F Sep 22 “Sundried Tomato and Olive”
M Sep 25 “Miche”
F Sep 29 Bâtard 707
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