Week of September 13, 2016

Rob Salvino


Rye porridge boule (Dark northern rye, stone ground wheat flour)

Last week we featured our emmer and rye pan loaf. Here’s another rye bread—this one is also quite popular. It includes rye flour (30%) and cooked rye flakes for an extra moist and sweet interior.

Pear coffee cake (Sonora wheat, Collins Family Orchard pears)

Pear season has begun. This coffee cake is a great vehicle for sweet ripe pears.


 Crackers or crostini

We couldn’t make up our minds. Some of you will receive crackers. Some of oyu will receive crostini. Either way they’re meant to be the plate for your favorite topping.