Fresh from the 2016 Grain Growers Conference, I got the opportunity to view and lend a hand on the build of a special oven. I got to visit Adam Wilson at Running Stone Bread in his new location. Oven Building in a Shipping Container View this post on Instagram Oven in a shipping container. […]
Einkorn, German for “one grain,” is an ancient wheat domesticated over 10,000 years ago. Compared to modern wheat strains, Einkorn and others ancient grains like Emmer, tend to have lower levels of gluten while still possessing high levels of protein, minerals and antioxidants. With Spring in the air and things moving forward on our bread oven, […]
Money… No matter how you feel about it, it is a necessary asset in bringing an old farm back to life. But when I received a call from Lauryn at Kiva Zip, I was exposed to the power of social finance and it’s exciting possibilities. Finding “dough” to build a bread oven Our first […]
This past weekend we had our first big test in artisan bread baking! Kimmy and I volunteered as home cooks for this year’s Farm 2 Fork Festival in Saranac Lake. Farm 2 Fork is a local food and educational event that is all about serving up the harvest in cool and tasty ways using local […]
So in May this year I’m heading to a Masonry Oven Building Workshop on Hurricane Island off the coast of Rockland, Maine. My wife saw a post from Richard Miscovich on Facebook about it: Join us on Hurricane Island for a 5-day hands-on workshop to build a masonry wood-fired oven, led by Pat Manley and […]
Kimmy and I took a class in Tuscany last May with the Artisan Bread School where we made sourdough, focaccia, ciabatta, grissini and several other styles of bread. Now it’s time to start thinking about designing our own wood-fired oven.