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Baker’s Notes, February

Nathanial’s Naturals Community Supported Bakery


2/16/09

Volume 1, Issue 3

Baker’s Notes

On this third delivery of Nathanial’s Naturals whole grain baked goods, I’d like to take some time to reflect on the art of baking, and my personal relationship to the practice. The inspiration to make baking my full time pursuit came during a recent trip to the Pyrenees mountains of France.

The bread in France is phenomenal. It is at once nourishing, delicious and each loaf is unique. I believe that many factors contribute to this bountiful, beautiful bread in France. To start, grains are grown with more care, and are less homogenized than here in the states.

Small, sustainable farms grow grain for small, local mills, who deliver to small, local “boulangeries”, or bakeries. The wild yeast starters have been making French bread rise for centuries, and give the loaf a distinguished, melt in your mouth flavor. I can just smell the boulangerie in the morning now.

Here at Nathanial’s, I hope to bring the spirit of French baking to the delightful bakery I am using here in Berkeley. I have been visiting farmers markets for seasonal ingredients for my bread, and baking in small batches to ensure quality. As an homage to France, I’m including some notes on making a delightful omelet to go with your buttered rye toast.

In Your Box This Week

· Bavarian 100% Rye: Made with rye and pumpernickel flours, onions and carroway seeds. Be sure to slice this loaf very thin, and enjoy toasted for the best flavor!

· Salt and Pepper Pretzles: Made with sourdough starter, rye flour and wheat flour.

· Ginger Snap Dough: Freeze until the munchies hit, then slice thin, and bake at 325 degrees for 8 to 10 minutes.

*Notes on storage: Although your items come in paper currently, they should be stored in plastic or glass jars to keep.

Nate’s Perfect French Omlette

· Beat 3 to 6 farm fresh eggs with a splash of cold water with a fork.

· Heat a heavy cast iron skillet over high heat for about 60 seconds.

· Add 1 tablespoon of butter to the pan and turn the heat down to medium/ high.

· Pour eggs into the pan and leave for another 30-60 seconds until they bubble and rise a bit. Add a dash of salt and pepper.

· Scrape the edges of the eggs away from the pan and tilt pan to pool the egg at the edges to cook.

· Flip the entire omelet over briefly, and serve with cheese, herbs or lightly cooked greens.

Contact us at nathanialsnaturals@gmail.com. or 510-764-4387