The Tiny Kitchen
Bread & Lessons
Category: Uncategorized
Fall Farm Fun
Spend Saturday, September 25, in the Sammamish Valley, celebrating small farms producing great food! Sponsored by the Sammamish Valley Alliance, the Fall Harvest Celebration provides opportunity to explore local farm stands, markets and stores that support local agriculture in the beautiful Sammamish Valley. 21… Continue Reading “Fall Farm Fun”
The Dignity of pears
The Slim Fir Seeds The nimble ovenbird, the dignity of pears, The simplicity of oars, the imperishable Engines inside slim fir seeds, all of these Make clear how much we want the impermanent To be permanent. We want the hermit wren To keep her… Continue Reading “The Dignity of pears”
My Bread
The bread I make is about the flours I use. That, and the absence of baker’s yeast, also known as commercial yeast. I maintain a sourdough, or wild yeast starter, using this to leaven the bread. This elixer of flour, water, lactic acid and… Continue Reading “My Bread”
Time & Temp
With all bread making, but especially when using wild yeast, time and temperature are everything. The time between starter feedings, the temperature it ferments at; the amount of time the dough is mixed; the temperature of the water, the room and the flour; the… Continue Reading “Time & Temp”
It’s the Flour
(and not much more) If I haven’t met you in person, then you haven’t been given the opportunity to hear my flour spiel. You haven’t been able to start out interested, only to have that interest slowly shift to bewilderment (“She’s still talking!”) then… Continue Reading “It’s the Flour”
Mark Your Calendar
February 12, 2021 marks my first bread delivery point outside the 21 Acres Farm Market. I am baking in my WSDA Cottage Food Licensed space and will begin taking orders for Valentine’s weekend. Orders will open on Sunday of each week and will close… Continue Reading “Mark Your Calendar”
Starter
Ancient, unencumbered and untamed, are the wild yeast spores that attach to stalks of wheat, float about my kitchen, are found on my baker hands. The energy to convert flour and water into a crackling-crusted, creamy-crumbed loaf of bread is a thing of wonder… Continue Reading “Starter”
Baker’s Math
At least I didn’t title this: Baker’s Chemistry! Yes, there is math in baking. However, rather than flat images on paper of pies or pizzas, bakers can practice math concepts like fractions with actual, delicious baked goods. For bread making, math is essential, and… Continue Reading “Baker’s Math”
3/4 Through
2020. I have nothing new to add to the fray of articles, news stories, blog posts, Facebook entries or Instagram feeds concerning this current year. How quickly life can change. How quickly what was normal can vanish. How creative and resilient we can be… Continue Reading “3/4 Through”
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