Week of September 20, 2016

Rob Salvino



Methow Red sourdough boule (Methow Red wheat,Espresso Red wheat)

This week’s bread features a hard red wheat grown in the Methow Valley by Bluebird Grain Farms. This week we are tinkering with our recipe to deliver a better bread experience—we hope. It worked in rehearsals.

 Peach & Berry Bread Pudding (Cereal Box Bakery bread, Collins Family orchard peaches, Hayton Farms berries)

Bread pudding seemed like the perfect thing with the change of the seasons. Keep refrigerated if you plan to eat it later. Warm it up before eating and add a dash of cream.

Fruit-topped tart (Einkorn wheat)

You may recall that last week’s handout included a word search with a hidden phrase. Well, the hidden phrase was “I heart tarts.” You may not have solved the word search but you get to enjoy the tart nonetheless.


“Invention, my dear friends, is 93% perspiration, 6% electricity, 4% evaporation, and 2% butterscotch ripple.” Gene Wilder