ORGANIC WHOLEGRAIN SOURDOUGH

I find it so hard to write, let’s just focus on these three things.

Organic

First and of most importance. Soil microbiology doesn’t do well in conventional farming, and healthy soil is a big piece of the puzzle.

Whole Grain

Now that the work has been put in to grow grain without the use of chemicals, this is the follow-through. The fiber and wide variety of micronutrients are an important part of healthy living. The opportunity to truly nourish ourselves isn’t abundant, and we have to take every opportunity we have.

Sourdough

The cherry on top. Fermentation increases the bioavailability of the grain.

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I don’t know how many weeks it’s been since I wrote that and nothing else. I still have a hard time writing, but I’m always thinking, always having thoughts in my head and drafting them as if I were speaking to you. But my thoughts are also affected by stress, the stress of the financial pressure of a new business, the tiredness of being a new parent. It’s hard to be in the right mind-frame to write.

The bakery is in its eighth month now. There are so many positives, but we still have a massive hill to climb. Expenses eclipse revenue every month, and it is becoming harder and harder to get by.

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Again, a long gap between writing.

Last night we held our second class at the bakery. I had a great time sharing our process and going over some of the fundamentals of whole grain sourdough bread baking. Both classes have really been fun. They are a great way to build our community, and bring some added revenue to the bakery.

Mixing by hand. Photo by Alison Ensworth

The class is two and a half hours, not long enough to mix and shape bread from beginning to end (at least the way we do it). So, we go through the different stages together, and focus on understanding the principles and the technique. How to develop a strong dough and have good gas formation, how to create tension in the dough. I openly share that there is too much to learn in 2.5 hours. Really, it has to be learnt by doing the process yourself. You bring every skill and tip you’ve picked up and try to execute the best you can, and in there, uncover and refine your own technique and process. Somethings can’t be taught. Best to just encourage and remind people to be open, in that case. We had a great time, both groups, and I’m grateful to all of them for participating in the class and supporting the bakery. Click here if you want to attend an upcoming class.

Kat’s poster for classes. Her work is always so fantastic. <3

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This year has been such a wild ride. It’s been hard to write, to check-in, especially if I’m trying to reflect or think big picture. Having opened the bakery, and Elena born less than a month later, these last 10 months have truly been the most challenging and most fulfilling of my life. I’m exhausted, but I’m also so full of hope and excitement.

Thank you for your patience with me as it took me so long to put out anything on this platform. People continue to subscribe, and my paid subscriptions have all stayed with me. You interest in my work and your support means the world to me.

If you haven’t been to our website in a while, check it out.

Our GoFundMe is still live and almost at 50%. This has always been an important piece of our success, now more than ever. Please tip the scale and help us get into the second half of our fundraiser.

That’s it for this long overdue newsletter.

Please send me a message and let me know you’re still here. Let’s get excited for TWG’s 1-year anniversary.

Talk to you soon!