My First Blog

russian Black Bread (2)

05 Apr My First Blog

This is my first blog, and I am thrilled to be able to write in a more casual way than in our newsletter; I hope you enjoy reading this as much as I enjoy writing it.
( As you can see, this is a photo of our Russian Black Bread).  Florence Fabrikant wrote about it in the New York Times, and so we were inundated with customers demanding it.  We make it with and without raisins, and it tastes wonderful with anything, but particularly with icey vodka (preferably Russian)!
Sometimes I am overwhelmed by all the ideas coming into my head for baking this and that; I try most of them, and throw out most of them, but once and a while, something clicks.

January  is typically a quiet month at the bakery, which means more time to experiment, my favorite activity.

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Yeasts can be considered man’s oldest industrial microorganism. It’s likely that man used yeast before the development of a written language. Ancient Egyptians were using yeast and the process of fermentation to produce alcoholic beverages and to leaven bread over 5,000 years ago.

This photo is of our 15 year-old sourdough, made from wild yeast, flour water and salt. From it, we make many breads, from our boules, baguettes, olive Wild yeast are everywhere in the air, and are attracted flour and water.  They munch on flour and water (mixed, of course) and as they are continually fed over seven days, the dough takes on the characteristics of a dough made with commercial yeast, but more flavorful, and healthier.  Wild yeast is what our ancestors used for fermenting – many different names in different languages: levain in French, levadura in Spanish, kvasic in Croatian,  sauerteig in German, and so on.  In fact, commercial yeast, whether powdered or fresh, came about in the early 20th century!