Even More Local Flour!
We’re thrilled to announce that
local rye and barley flours from
Four Star Farm in Northfield, MA are
now part of our weekly repertoire at
Rye loaves (Tue, Fri) and Country rounds
(Thurs, Sun) now look and taste a little fresher.
Rye is also a big part of our Borscht Bread (with
local beets!) on Thursdays.
On Sundays, we now feature a Fig & Barley Bread,
our first experiment with this flour.
What it lacks in gluten, it more than makes up in
natural sweetness. In this loaf, the barley flour is
complemented by spelt (also local) and some white
flour from our friends at Meunerie Milanaise in Quebec.
This is of course in addition to our everyday use of
local whole wheat flour in Eight-Grain Bread, bolted
Zorro grain in Double-Wheat and Raisin, spelt and
Triticale (in Trinity, Kamut-Spelt and 100% Spelt).
Anadama Bread (Tues) has local corn flour, and
Buttermilk Biscuits & Fig Bars are made with Bravo
All these amazing flours are grown & milled (and delivered!)
by the L’Etoile Family at Four Star.
So: make every sandwich a (local-) Hero Sandwich.
Eat the slow-fermented view.
Pictures: Top, Breads featured are Double Wheat, Raisin, Trinity, and Borscht
Bottom, Trinity Bread