Cookies, Crackers & Rustic Bread – Saturday, February 18th, 10am-4pm In this class, we will bake an eclectic assortment of baked delights. Some alternative flours will be featured in these take home recipes. We will make cookies, biscotti, crackers & a version of our rustic Pain au Gros Sel. Our recipes will incorporate either whole grain […]
Taught by Brickmaiden Breads’ founding baker, Celine Underwood, this 1-day workshop for beginning-intermediate bakers will introduce hand mixing, shaping & scoring techniques for high hydration sourdoughs. We will bake our loaves in a commercial wood-fired bread oven. We will discuss home baking practices, developing your own starter and managing its care. Attendees will take home […]
We are up and running on our new oven and we are loving it! Our normal bake schedule has resumed! Bread and scones available Tuesday & Thursday – Sunday. We have also continued redeeming Kickstarter cards at the bakery and at our farmers’ markets.
Here’s a link to a very detailed study of “the main pathologies related to wheat in the human body” entitled “A Grounded Guide to Gluten: How Modern Genotypes and Processing Impact Wheat Sensitivity” From the abstract: “The role of wheat, and particularly of gluten protein, in our diet has recently been scrutinized. This article provides […]
Brickmaiden will be installing a new wood fired oven this winter. This oven will replace our brick oven which is, not so slowly, crumbling away. In addition to the oven we will need to update parts of the bakery that have been deteriorating for many years now. Please keep an eye out for our KICKSTARTER […]