The Tiny Kitchen
Bread & Lessons
Tag: Cairnspring Mills
Margin
Our bakery is small. Our name: The Tiny Kitchen, is not an under- or overstatement. We are tiny. Even though we’re small, we want to be mighty. Mighty here means that every choice made needs to be sincere, needs to be thoughtful, and needs… Continue Reading “Margin”
Seasonal
Wheat is not usually thought of as a seasonal ingredient. It’s not like dark red cherries, perfect peaches or truly vine-ripened tomatoes that, especially here in Western Washington, have a very short window of exquisite flavor, of texture, of color, of all the things.… Continue Reading “Seasonal”
The Markets
Shopping a Farmer’s Market is something I’ve been doing since I started caring about where my food came from. Reading books such as Silent Spring, The Revolution Will Not Be Microwaved, Grub: Ideas for an Organic Urban Kitchen, Everything I Want To Do Is… Continue Reading “The Markets”
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”
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”
The Tiny Kitchen 
Recent Comments