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Carbon to Soil, NYTs

Posted by Judy Cornell on January 6, 2020

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A beautiful loaf of Big Sky Rye from a Boulder baker. Thanks Tim! @gasperak
Rosemary cheese crackers made with discarded sourdough starter, Wheatsome flour and butter. ... The crackers are disappearing before this can be posted!
Show me your bins! How is your flour stored? ... Whole grain flours will store well where it is cool, dark and dry. Flour can be stored in a freezer, but not in the refrigerator because of possible absorbtion of smells. ... Please tag me if you post a photo of your flour bins.
Experimenting with really high hydration in this sourdough seeded Wheatsome bread. Test-baking hubby declared the goopy mess of dough could never be folded. But, with time, he did and it took many folds to strengthen the dough before a long, cold ferment. ... The next day, shaping was another challenge. Then we probably over-proofed, so the loaves were sticky and floppy coming out of the baskets and into the Dutch ovens. He didn't dare score for fear of total collapse. ... So when the loaves came out of the oven, it seemed like a bit of a miracle. ... Also, wonderful flavor with the seeds: flax, pumpkin and malted durum. Very nice crumb. ... That was fun!
Who else gets excited by this? Last year's flax straw plus this year's chickpea straw. Talk about armor! ... However, there have been untold weather problems preventing this year's flax harvest from the adjacent field. That combine has sat there for 3 months, waiting for a day without snow or mud. ... 🤞 Maybe be tomorrow!🤞. ... Meanwhile the pheasants are enjoying the local groceries. And Osa (age: nearly 13) and I enjoyed today.
HoHoHo, Friday is the last day to ship. ... Will be delivering flour to Bozeman on the 21st. Shipping will be deducted from Holiday Gift Pack orders🎄 delivered to Bozeman. ... Happy holiday baking to all!

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