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The Story Is In The Soil

Buildings and Bread….

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Sorry that it has been too long since our last post. Larry and I have been busy planning and preparing for Spring and are excited about the mild Winter we have had…we plan to start planting next week! The building is slowly progressing along and we wanted to give everyone an update on how it has been going. As you can see from the pictures the end is in sight! Larry has the cooler almost finished and we are looking forward to a season where harvesting will be much more enjoyable…having a cool place to store the freshly harvested produce will make a big difference in the way things operate on the farm.

 


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We have added a second farmers market that will be on Tuesdays in down town Louisville in the NuLu district and you can find details about this on the Find Us tab on the home page. We will continue to sell at the Rainbow Blossom market on Sundays…we miss our loyal Rainbow customers and can’t wait to see you all again soon!

We have  also started taking CSA applications and you can find the application by clicking on the  CSA tab.

I have had a lot of interest in my bread making this year and I thought it would be nice to have it available for all those who have asked. Feel free to call or email me if you have any questions about the process.


Processed with Moldiv

 

Processed with Moldiv

 

 Home Grown Yeast/Bread Recipe

Put one cup organic raisins and 1 3/4 cup water in a 4 cup mason jar with a lid on tight.
 
There is yeast  living on the raisins and yeast that you can catch from the air that will be eating on the sugar of the raisins for approximately five days. Every day, or until all the raisins are floating to the top, swirl the jar with the lid on and then open the lid to the air for about 30 seconds. Close lid again tightly. This process allows the yeast in the air to be caught and also allows for the bad bacteria that cannot live with oxygen to be killed. Do this every day for the five days.
 
Once all the raisins are floating to the top it is time to make your bread. At this point you have to commit to making your bread! To start strain the liquid from the raisins and then you add flour to the liquid until it becomes a paste like consistency. I use freshly ground whole-wheat flour. Then put the lid back on not tightly just kind of laying it on top of the jar. You’re going to now wait until that doubles in size, it usually takes anywhere from 1 to 2 hours depending on the warmth of your home.
 
I will usually start grinding my wheatberries sometime before it’s totally ready and I’ll get started in the process. This is a wet yeast so it makes a very heavy dense loaf my bread recipe makes five loaves plus one pizza crust.
 
 Bread recipe:
 
8 cups of warm water
2/3 cup olive oil
2/3 cup black strap molasses
8 teaspoons sea salt
20 cups of flour (plus or minus a couple)
1 cup oat flour
1 cup sesame seeds, ground, I like to use the brown sesame seeds
1 cup sunflower seeds, ground
 
I start with adding the warm water, molasses, olive oil and sea salt. Then I slowly add about half the flour, sesame seeds, sunflower seeds and the oat flour. Once this is all mixed well together I add my yeast once it’s doubled in size, use the whole amount. Then I will add enough flour to make the right consistency for bread making.  If you’re not experienced a bread making it is usually when the bread is still slightly wet but not sticky.
 
I have a large Hobart mixer that can handle this amount of ingredients. If you’re using a smaller mixer you’ll probably have to half or quarter this recipe.
 
The reason why I enjoy this bread so much is because it is not a sour bread. I believe God lead me to making this yeast. The way that the bread and the yeast are  made does not allow for bad bacteria that causes souring. You may be familiar with the old tradition of saving a mother yeast starter. This process is similar but different. The main differences are that we are using the whole amount every time and starting over fresh every time with new raisins a new water. I believe that this helps the bread to be a sweet bread instead of a sour bread. This is recommended for better digestion.
 
Another thing that I do believe is important is to let your bread sit for 1 to 2 days after baking before eating.
 
All of the seeds we have ordered are in and we can’t wait to start planting! Larry will be attending a Soil Summit meeting this week and will return to finish up the last touches on the building, amend the soil where we will be planting this season and start the planting of onions, leeks, brassicas and then tomatoes, peppers and eggplant and then…well it will be full steam a head!
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 At least for Larry and I!

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