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Tag: #Stella’s Bread

Stella’s Bread

Stella’s Bread Made in Bozeman MT with Old & Ancient Flour from the Front!

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Pretty excited about this grain cleaner from @montanaglutenfree ... Just waiting for one windless, snowless day along the Front for the 4 hour drive north. ... Yup, might be a while.

Is there ever a good time for a mill repair? ... With orders to fill for Bozeman and Livingston bakers, I over-greased a zerk on the mill shaft. #!&@# So we had to take the mill completely apart and clean out the excess. Good to go now, but I'm a day behind. ... Much thanks to Cory at Meadows Mills for taking my calls after hours.

A gift, and a snowy morning with a steamy latte and many black Labs. A Happy Thanksgiving, too. ... "Living Bread," by Daniel Leader with much attention given to grains, milling and flours. Many thank yous come to mind. ... Be well.

Experimenting with a 100% whole grain pie crust. This one is Old & Ancient plus some oatmeal and oat flour. Made with butter, the dough is surprisingly workable--it rolled out nicely and held together when moved into the pie pan. Mighty tasty too. :) ... Next pie experiment might be a pumpkin pie made with Bucking the Sun Pizza Flour.

A beautiful photo of sourdough Wheatsome bread from @jason_n_thompson, an enthusiastic home baker AND professional photographer in Bozeman MT. ... Thanks Jason.

Built for speed: The American Pronghorn is the fastest land mammal in the Western Hemisphere, running up to 4 miles at 30-40 mph or at bursts of 60 mph. Because they don't jump fences, but instead go underneath, wire fences in Western rangeland can be deadly for antelope and some ranchers are removing the bottom strands. "Antelope" are not true antelope and are more closely related to giraffe. They are unique to North America, where they have survived in open, expansive terrains for over 1 million years. ... I love antelope and the big sky country they live in.

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