Wood-fired, wild-yeasted, whole grain
When Penderites say, “I’ll meet you at Medicine Beach,” they usually mean the shopping area parking lot, right?
Not to be confused with the beach itself or the Medicine Beach Nature Sanctuary.
I’m referring to the conglomeration of three Pender Island favourites at the foot of Schooner Way: Slow Coast Coffee, the Medicine Beach Liquor Store and its newest addition, Truss Farm Foods.… Continue reading
It’s easy to make bread!
You know the drill: flour, water, salt, yeast. Mix it into a nice dough, let it proof, and throw it in the oven. You don’t really need a recipe if you’ve made it a few times.
You can be sure that that amorphous mass in the bowl or dough trough will undergo a divine transformation.… Continue reading
In February, I purchased four 10 kg bags of “fine grey sea salt” for Happy Monk bread production. That’s eighty-eight pounds of beautiful salt harvested off the west coast of France.
Don’t worry. Your Happy Monk loaves aren’t going to get saltier. They’ll taste the same as ever. I’ve been using this brand, Maison Orphée, for nearly three years; I got a reasonable price on this batch, and it will last well into next year.… Continue reading
“What do I find wrong with America? Everything. I begin at the beginning, the staff of life: bread. If the bread is bad, the whole life is bad.”
from The Intimate Henry Miller, by Henry Miller, Signet, 1959
In his scathing essay, “The Staff of Life,” Henry Miller suggests that bread, and the way it is consumed, is the primary measure of a country’s “goodness,” or at least of its citizenry.… Continue reading
What will you have for breakfast this Thursday, June 16? Anything special?
I’ll probably have a slice of toasted Seed Feast loaf from last week’s bake with a smear of peanut butter and pour-over coffee. I’ll raise my first steaming cup to Jennifer and wish her a happy Bloomsday.… Continue reading