Last Call...

Over communicating again.. but I want to let everyone know that this will be the last time I'm taking orders for a while. I'm thinking I'll be ready again some time in March. I will keep you posted.

Of course we will keep on baking and I want to share some baking-in-subzero-weather pictures...that is if I can ever get organized to bake before it gets dark. My camera just does not do well with after dark, I've been trying for weeks to get a good photo shoot of baking day (evening) to no avail! 

 So, we'll be seeing some of you on Friday. Thank you for your orders!
 After that ~ take care and have a wonderful Christmas and a blessed New Year!

Sourdough Christmas Stollen

Baking For Fun...
Shouldn't it always be that way, baking for fun? Yeah, well I mean trying out new recipes, experimenting with different sourdough cultures, and keeping up with my friends at Sourdough Surprises. I get a chance to bake outside of my box.
Over the summer: it's just bake what I know how. In the wintertime this monthly challenge really inspires me to use my starter in provocative ways!

Christmas Stollen is my first winter indulgence ~A light & tender crumb, nicely spiced with a bit of cardamom, clove and cinnamon. Occasioned with a succulent bite of moist dried apricots, pineapple, raisins, cranberries, and prunes.

Tempting? I'm taking orders for next week's baking! You'll find Christmas Stollen on the order form for this month only.

Just In Time

 Saturday was a cold but beautiful day. It took Bryon and his helpers all day and the roof is on the bake shed! Just in time, too.
 This is what we played in last night and woke up to this morning!
With the low temperatures all week, I guess that this means we learn how bake in the snow this Thursday.

 Now we need to get firewood all stacked up around the building to offer some sort of wind break. But probably this week we will be running in and out of the house - no lounging around the oven this week.

Pulling Out The Sourdough

I'm really getting excited about this week's baking! It has been a while since we made bread in the oven, and there's a big chance it will be under a roof! Some of the tin is up already, but doggonit it turned so windy and cold again! The boys and I finally at last have the oven rocked and mortered. I think it will bake wonderfully with all the rocks retaining the heat.

This Friday I am hoping to bring some seasonal bread samples that might interest you for future orders.

Also I want to apologize if you had trouble making out your order or the way it was processed (or didn't as was a few cases). I will make it a point to send receipts so that we don't lose someone thru the cracks while we iron this out.

So, the while sourdough is perking up and a new bag of wheat berries is in hand we are getting ready to do some serious baking. It's a food time of year.

First Bread Order

Hello! Today I went to the grand opening of the little store I mention to you all at the market! It's called Back To Our Roots. Very lovely, filled with rustic type Prairie Chic home treasures. Handmade candles, bath and body products, Sweet Annie wreaths, barnwood shelves and benches all  hand made by the girls who opened the store. I was amazed at what all they put together, I hope you get a chance to stop by and shop.

Speaking of that: I will be there at  Back to Our Roots with our bread orders next Friday (on Nov. 7th). I wont have bread on display for sale as we don't have that set up but I can make deliveries. It will be such a comfortable place to meet and I am planning on having a few bread samples out - trying a new recipe.

I will be at the store from 2pm until 4:30 or 5:00pm. I look forward to seeing you there, I think you'll enjoy looking around the little shop as well.

At the home front: we made great progress on the oven last week end, I look forward to putting up some photos. Actually, I'm really looking forward to finding out how well it bakes with all that field stone holding in the heat!

So, if you are interested in some sourdough or pizza crusts next week let me know!
Make your order on the  Can I take Your Order page or send me an email.
Take care and hopefully I'll see you next week!

Getting My Act Together!

Thank you all for your patience!

I have finally finished setting up the order page. I hope it is clear and easy to understand. I'm thinking, in the future, that I may be able to add a calculator to help us tally your sums & totals as you make your orders, but since I did this myself with a half a dozen kids at my elbow offering advice I left it as it is! Ok, Blogger and Google have a lot of free cool tools but I couldn't find a calculator!

And since you are reading this you were able to activate your subscription, thank you!

Ok, whew! So, I am open to take orders (Monday the 3rd)  for a delivery on Friday November 7th...I know, it's some time from now, but I really need to get this school room in order before I get to baking again. Oh, and I might go on strike...if Bryon doesn't get a roof up over the oven before ANYmore (can you believe it?) snow flies! Wouldn't that be nice!
 I'll post pictures of our finished bake house when it comes along.

Take Care and talk to you soon!

Winter Bread Sales

Hello to all of you! It was a beautiful summer, wasn't it? Saturdays at the market were just lovely!
Thank you so much for all your email addresses and allowing me to reach out to you.

Well, I was sad to realize that my two outlets for winter bread sales fell through. The store my friends are opening will not be ready to sell food products for some time.

So, I was wondering what all of you would be willing to do? There are places to meet: like the Walmart parking lot in Piqua was suggested. Or if anyone has any other neutral place you know about, that would be suitable, please give me ideas. And in the meantime maybe a building or other facility would present itself.

At this point I would love to take orders as often as every two weeks. It will depend on the quantity, I would have to have a minimum total of 8 loaves/pizza crusts/cookies per group order.
 You can make orders clicking on the "Can I Take Your Order" tab at the top of this page.

So, I wanted to introduce this little website in order to share information about our bread, our family and our process. I would like to post photos and updates here often as we develop new recipes and be able to share the progress on our brick oven.

Anyway, feel free to contact me here in the comments box below, on our facebook page, or thru email. It will be great hearing from you.

If you received this post thru your inbox you are automatically signed up for updates. If not and would like to be on our list, please submit your address in box at the bottom of this page.