Baking Schedule, Fall & Winter 2016

Wednesday, January 25

pan loaves: levain*, spent grain
hearth loaves: onion rye, kalamata olive, raisin & toasted pecan

Wednesday, March 8

pan loaves: Alaskan potato, spent grain
hearth loaves: fresh rosemary, toasted walnut, fruited almond

Wednesday, April 12

pan loaves: levain*, spent grain
hearth loaves: toasted seed, fresh rosemary, dark chocolate & cherry

Wednesday, May 17

pan loaves: Alaskan potato, spent grain
hearth loaves: onion rye, kalamata olive, fruited almond

*levain means naturally leavened whole-grain bread in French. It’s just a word that means whole-wheat sourdough!