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The January 2021 Bread CSA Baking Schedule

Happy New Year! The Spring 2021 cycle of Ferment’s Bread CSA will begin next Monday, January 11, and run for four months (Jan 11-Feb 5; Feb 8-Mar 5; Mar 8-Apr 2; Apr 5-Apr 30). Please note that we will be reverting to Monday and Friday deliveries (instead of Monday and Thursday, as in the fall). We are hopeful that 2021 will bring positive change and vaccine-abetted respite from COVID-19; until then, we will continue to follow the CDC’s food handling and food safety guidelines and carefully monitor the health and well-being of the Ferment Bakery crew.

The prospective baking schedule for January features a series of Ferment staples with some tweaked recipes: I’ve modified the Ploughman’s Loaf and Kamut-Spelt recipes to aid and abet the gluten development and strengthen the crumb, extended the bulk-rise of the Somerville Sourdough to an overnight fermentation for a more pronounced sour bite, and revisited the Miso-Sesame loaf, which is making its second appearance. The rest of the January offerings are Ferment Staples we hope you’ll enjoy.

M Jan 11 Ploughman’s Loaf

F Jan 15 Somerville Sourdough M Jan 18 Miso-Sesame F Jan 22 Sesame-Wheat M Jan 25 Honeyed Oat Porridge F Jan 29 Double Fermented Cracked Rye M Feb 1 Kamut-Spelt F Feb 5 Bâtard 707 Please let me know by Sunday, Jan 10, if you would like to join or rejoin the Bread CSA for all or any part of the Spring 2021 season; if you have an existing or continuing subscription, you’re all set. The pricing and subscription options remain the same and are as posted on the website (<>). As usual, I accept payment in cash or by check (payable to Matthias Rudolf and addressed to 24 Munroe St., Somerville, MA 02143), or via an online invoice from Square.

All the best wishes for a happy and delicious 2021!

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