One Day Beginning-intermediate Sourdough Bread workshop: Sunday, April 17th. 10am-5pm This 1-day workshop for beginning-intermediate bakers is a thorough training in high hydration sourdoughs. We’ll spend the day in a hands-on examination of all the critical steps in traditional bread-making process. We’ll also discuss the science of sourdough culture, the history of bread-making, and sourdough […]
Taught by Brickmaiden Breads’ founding baker, Celine Underwood, this is an in-depth 2-day workshop for intermediate to more advanced bakers. Working with a variety of doughs and techniques including different whole grains, we will mix, form & bake our loaves. Time will be given for a more in-depth discussion on recipe building, baker’s percentage, starter care/treatment and […]
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 […]
Brickmaiden is at the San Rafael Civic Center Farmers’ Market today!! Its storming, but we are there! Unfortunately its been raining and is supposed to rain every Sunday this month so far! However, we are still attending the Sunday Civic Center market, unless you see a Facebook post telling you otherwise. We will NOT be […]
Sunday, October 11th we are offering a bread workshop at Brickmaiden Breads. Whether you have a keen interest in bread and would love to just spend a day learning how its done, or you’ve been baking your own bread at home for quite sometime, this fall workshop will offer a hands on opportunity for further […]
Saturday, May 9th 5:00 – 9:00pm at Brickmaiden With the help of Elizabeth Hill of West Marin Food & Farm Tours, we will be hosting a dinner in our garden. Table Top Farm has provided us a beautiful setting for this delicious dinner. Enjoy a welcome beverage and appetizers, including some amazing oysters by Sonoma […]
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.
We are in the midst of repairing our bakery and preparing to install our new oven. The new oven is an Italian in-direct fire, wood-fired oven. It’s components are being shipped from Italy. Unfortunately, the labor disputes at the West coast ports have delayed our oven’s arrival. Meanwhile we have found that our repairs on […]
Our locally grown CA wheat is a hard red winter wheat named Red Fife. This link gives a little bit of history as to its origins for those who are interested. Red Fife wheat, thought to be a Ukrainian wheat called ‘Galician’, proved to be well-suited to the environmentally-challenging and diverse landscape of not just […]
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 […]
