We love our wonderful little friends out here on the High Plains. The wild yeast that live here make the best bread. I’m not sure if it’s because wheat is King in the neighborhood or we’re just lucky that way but who needs packaged dry yeast when the wild ones are so beautiful and virulent. The sourdough culture we’re presently using just had it’s second birthday and they’re happy and strong, helping to create exceptional bread.
Baking season is here too. During the “ber Season”, (September, October, November and December) there’s always a fresh loaf of bread or a big ball of dough fermenting, getting ready to be a fresh loaf. This year we went all in and bought a grain mill and a 100 pounds of organic wheat berries. We’re milling our own flour and while we’re still early in the process, there’s a world of difference between store bought flour and our custom 3mph blends.
Wheat berries can stay viable for decades when stored properly. Archeologists have even found berries that are thousands of years old that look like they could still be milled to make bread, tortillas or beer. We’ll probably stick to fresher berries for our baking and beer making though. Bread is the staff of life and beer the spice – Bake and Brew often.
“The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight.” —M.F.K. Fisher