New flavors, new frontiers!

Well folks, things'll be changing around here, now that I got this

incredible VItaMix grain mill (from my favorite investor, Jesse)!

I've made a few trial loaves with plenty of whole grains in them,

and they are GOOD. So from now on there will be a (mostly)

whole grain bread on the menu, along with the sourdough and

the sweet breads.

Flavors this week for delivery 1/2 and 1/6 will be:

Whole Grain Leek Bread (leeks from Happy Boy Farms)

organic leeks, organic brown rice, whole grain millet, sweet white rice,

polenta, guar gum, salt, yeast, organic applesauce, olive oil

Molasses Coriander Bread

tapioca starch, organic white rice flour, millet flour, guar gum, salt, yeast,

organic blackstrap molasses, organic coriander

Seeded Sourdough

tapioca starch, organic white rice flour, organic brown rice flour, millet

flour, teff flour, guar gum, salt, organic sprouted sunflower seeds, organic

chia seeds

Please place your orders by Saturday night.

Deliveries will be made during the evening on Monday, January 2nd

in San Francisco and on Friday, January 6th in Oakland and Berkeley.

Please send an email to breadsrsly@gmail.com to order. Include a

delivery address and phone number, along with a time I can deliver!

Happy loafing,

Sadie

This week's flavors!

Bread days are moving along as quickly as I can bake!

New flavors this week will be:

Sweet Onion-

onions from Happy Boy Farms, tapioca, organic white rice,

organic brown rice, millet, teff, guar gum, salt, yeast

Millet Coriander-

tapioca, organic white rice, organic brown rice, millet, guar

gum, coriander, salt, yeast

Orange Sourdough-

oranges from my friend Harold, tapioca, organic white rice,

organic brown rice, millet, teff, guar gum, salt, starter, cinnamon

Loaves are $8 or 3 for $20.

Please place your orders by Saturday night for San Francisco

and by Wednesday night for the East Bay. To order, please

email sadiesosha at gmail dot com with your phone number,

delivery address, and time you will be there to receive your

loaves!

Deliveries will be Monday (SF) and Friday (EB) from 4-8 pm.

Until then,

Sadie

New flavors, and last day to order for East Bay delivery

Hey all!

New flavors for this week are:

Dried Apple Rosemary (apples from my friends at Rainbow Orchards)

Oregano Bread (fresh oregano from the wonderful Happy Boy Farms)

Olive Sourdough (Olives from my guy at Ft. Mason)

Breads will be baked and delivered in San Francisco this Monday

December 12. Please order by Saturday night.

East Bay bread day will be Friday December 16. Please order by

Wednesday night.

To order, please send an email with your address and phone number

and which loaves you'd like to sadiesosha at gmail dot com.

Loaves are $8 each or 3 for $20.

Until bread day, please enjoy this pile:

Breakfast of Champions

I slept for 11 wonderful hours last night and woke up starving!

Time for a double cock-eyed omelette on rosemary sourdough,

kale from Serendipity, and a hot cuppa from Ritual Roasters.

Don't forget to put in your (SF) bread order by tonight!

Happy weekend!

East Bay Bread Day!

Hi guys!

It's finally time for an East Bay Bread Day, Friday December 9th!

Flavors will be the same as SF bread day,

Smoked Paprika Bread

Dried Tomato Sourdough, with organic early girls from Happy Boy farm

Cinnamon Raisin, with raisins grown and dried by family friend Zabriel

Please order by Wednesday night, December 7th. Since I don't know the terrain

and I deliver by bike, I may need your assistance with directions, and I may need

to meet you at a train station. But don't worry, I'll learn quickly!

To order, send an email to sadiesosha at gmail dot com. Include your order, address,

nearest BART stop and contact phone number please!

And spread the word!

Sadie

Ordering!

Hey all,

If you would like to place an order for this week's bread,

please email your order, address and phone number to

sadiesosha at gmail dot com.

Thanks!

Sadie

bread day is back to normal!

Hi friends,

Bread day is back to normal this coming week, with three flavors being delivered

Monday, December 5th (December?!!!)

Flavors will be:

Smoked Paprika Bread

Dried Tomato Sourdough, with organic early girls from Happy Boy farm

Cinnamon Raisin, with raisins grown and dried by family friend Zabriel

Loaves are $8 each, or 3 for $20.

Please place your orders by Saturday night. Bread will be delivered in SF on Monday

between 4 and 8 pm. Send your phone number and address, and time you will be home!

If you are in the East bay and would like to order, please let me know and we

can plan a dropoff later in the week.

See you soon!

Bread day 11

Is it 11 already? I've lost count. It was an incredibly productive bread

day with 24 loaves and 7 deliveries. Another yeasty episode of Sadie

takes over the kitchen!

Some of my ideas weren't the smartest...

But with dough up to my elbows, I got those 10 loaves mixed...

I guess I do need that 20-quart mixing bowl after all.

The molasses coriander bread was better behaved. It tastes just like

the fresh dark bread we bought from the Russian bakery in Coney Island.

My sister and I are both rather nuts over this loaf.

The stuffing bread came out with a crusty crust and a soft middle, the kind

you can eat by the fistful, leaving the shell behind. This is how I ate my bread

whenever we'd get a loaf from the Italian bakery in Brooklyn. By the time we

got home I'd massacred the inside of our loaf, leaving the crust for my

disappointed parents.

When I brought this loaf to friends Helen and Faith, Helen yelled, "Don't rip it!

Don't." What self-control.

Happy bread day, and happy Thanksgiving to you.

Thanksgiving Flavors!

Thanksgiving bread day is upon us!

If you will have any gluten-free guests at your party, may I suggest a batch of

GF stuffing?

-Cube your bread and toast it until it is extra crunchy.

-Add garlic, ginger, squash, fennel, kale, chestnuts, dried figs, rosemary, soup

stock, and/or whatever else you have in your fridge!

-Bake it in or out of your bird at about 375 for an hour, covered if possible.

All these flavors will make a great stuffing. One loaf will be good for stuffing

for 4 or 5 (heavy on the veggies).

Flavors for bread day this Monday will be:

Herbed Stuffing Bread

Caraway Ryeless Rye

Molasses Coriander

I will be out of town this weekend, which unfortunately means no sourdough.

My apologies, it will be back next bread day!

Loaves are $8 each or 3 for $20. Place your orders as late as Sunday night!

Breads will be delivered in San Francisco Monday between 4 and 8 pm.

To order, please leave a comment with your email, phone number and delivery address!

Bread day 9 and new flavors!

Hey all! Flavors this week will be:

Dill Sourdough
Orange Cinnamon
Za'atar Bread

Please place your orders by Saturday night by commenting on this post with
your contact information! Breads will be delivered in San Francisco on Monday
evening, and in the East Bay later in the week.

Loaves are $8 or 3 for $20.

Here's a shot of the awesome purple amaranth bread I made for
Wednesday's farmers market. The amaranth came from Serendipity Farms.


And the pile from bread day 9! The molasses raisin really made my day,
and the sourdough has changed yet again! Now it is soft like a sandwich
bread, with more crunch in the crust. One fan said "it smells like a real
German bread!"

bread days 7 and 8

I'm back! And bread's back too.

Bread day 7 was hot! The fig rosemary bread was tops, with rosemary
from Shelley of Brentwood, and home-dried figs from this summer's
farmers market. I ate half a loaf in one go. It was well worth the stomach
ache.


And the sourdoughs keep getting taller!


But not as tall as the pile-o-loaves from pre-vacation bread day.


Bread day 8 was easy! It was so nice to be back in my kitchen with all of my
favorite ingredients. I finally got to use my home-dried heirloom tomatoes
from Serendipity and Happy Boy Farms. Check out that air bubble! It's my
biggest yet!


The sourdough was quite eager to rise, and a few of the loaves grew tumors!


There was a small yet mighty pile for the day. The Halloween pumpkin
bread ruled.


Happy Halloween!

until we meet again!

i'll be out of town until october 29, but please don't worry, there

will be delicious bread when i get back! just dream of these flavors

until i return, for bread day on halloween! feel free to place your

orders now, but i will send out an update in a week or so to remind

you!

loaf,

sadie

Sourdough Rye

It was as tasty as it was beautiful.

Thanks to Jesse Marsh for the photograph!

leftover bread, 4

My family calls it a cock-eyed omlette. What do you call it?

Cut a hole in a generous slice of toasted bread. Heat up and oil a skillet.
Place your toast in the middle and crack an egg into the hole you cut. Let
the white turn opaque if you like your eggs sunny side up. For over easy,
flip the toast and egg to brown the top. Serve with salt and pepper or your
favorite spread.

bread day 6

I'm so darn proud of my sourdough starter. Look at all those air bubbles

it made! This week's sourdough rye was really delicious, and I'm looking

forward to a loaf of the garlic sourdough on Monday.

The gingerbread was also incredible! It's sweet but not sugary, and the

spice stays with you long after your toast is gone. The tomato basil is a

meal in itself, but a little cheese makes it a legitimate dinner. The tomatoes

came from Happy Boy Farms and the basil was from the wonderful

Serendipity!

I'm getting faster and faster at baking, and this week the loaves all turned

out like I hoped. Here's to a new year and a lot of bread!

Sadie

This Week's Flavors!

Hey guys!

This is the last bread day before my trip home, so stock up! The next

bread day will be on Halloween!

Flavors for breads for Monday October 10 are:

Fig Rosemary Bread

Teff Sandwich Bread

Garlic Sourdough

Please place your order by Saturday night. If you'd like your bread

delivered, please provide an address and phone number! Pick up is

Monday between 5 and 9 pm. Delivery can happen as early as 4 pm

and as late as 10 pm.

In other news, the recipes are evolving! I've started using guar gum

in all the breads as of this week. No more strange xanthan gum! As

requested, here is a basic ingredient list for the breads:

Tapioca Starch

Organic White Rice Flour

Organic Brown Rice Flour

Millet Flour

Teff Flour

Guar Gum

Salt

Active Dry Yeast (not in the sourdough)

Water

Olive Oil (not in the sourdough)

Organic Agave Nectar (not in the sourdough)

Add-ins change with each loaf, but include herbs and dried spices, dried

fruits and sunflower seeds. If you have any questions about the ingredient

list, please leave a comment with a reply email address!

This Week's Flavors, and deliveries!

Hi folks!

Exciting news! The wonderful Patrick Makiri will now be delivering breads

in San Francisco! Please specify when you order if you'd like your bread

delivered, and include an address and phone number.

Bread day will be on Mondays for the next short while. Please let me know

how this works for you. For Monday, October 3, please choose between:

Gingerbread

Sourdough Rye

Tomato Basil

Place your orders by Saturday night (October 1). Pickup is Monday between

5 and 9 pm.

As always, loaves are $8 or 3 for $20.

bread day 5

Bread day 5 went so quickly I forgot to take photos! I'm thrilled that 10

loaves of bread is no longer an intimidating task (other than washing the

pile of dishes!). From left to right we have Salsa bread (a treat. garlic bread

meets dirty rice), Sweet Coconut (wow), and Seeded sourdough (I didn't

know a bread could be so moist!) I'm really getting the hang of the oven

temperatures, and I did some experimenting with the ratio of xanthan

gum to agave. I'm feeling real good about these loaves!

Unfortunately, I will be out of town this coming Friday, so bread day 6 will

be on Monday October 3.

And once again, my work schedule has shifted. Please let me know if Monday

is a good day for pickup from now on! I will be gone for the second half of

October, so take this break from bread to think about it.

Thanks to all!

bread day 4

Bread day 4 happened on a Monday for a change, and although there was

a smaller turnout, the breads were mighty fine! The tomato sourdough

really makes me proud, and the spicy molasses seemed to get better with

age. The millet coriander that Jesse got was gone before I knew it, but the

slice I had was so bread-like I didn't know what to think!

Jesse was happy too.

A special thanks to Adrienne for coming all the way from Carmel!

Bread day 3 and a half: Carmel!

On Thursday September 15th, Kari and Helen and I woke up early and

got cooking. We had to make 50 mini bread loaves by noon, pack the

zipcar with camping gear, and head to Carmel for the Evening with

Food Artisans Market!

There were lots of wonderful vendors present, first and foremost

organizer Jamie Collins from Serendipity Farms!

There were folks from the renowned Big Sur Bakery sampling breads,

And a representative from Earthbound Farms (which started as a nearby

farm stand) serving some salads and a jug of this:

And yours truly, Bread Srsly, serving Curry Bread, Tomato Sourdough,

Orange Cardamom Bread, and a brand new Chocolate Curry Cookie!

All food was very well received, and we ended the market with a flat full

of traded goods from other vendors, including raw herbed chevre, bread

and butter pickles, dried peaches, fresh strawberries, Carmel Valley honey,

ginger hand balm, raw brownies, kale chips and salt-cured manzanilla olives.

We wrapped up the evening with some singing at Jamie's house, and pitched

our tent among the avocado trees. Thanks to Jamie, Out of the Fog Talks, and

the folks in Carmel who came out to taste some breads, and to Jesse, Kari and

Helen for doing all the hard stuff!

This Week's Flavors!

Flavors for this Friday's bread day are:

Salsa Bread (tomato, garlic + cilantro)

Seeded Sourdough

Sweet Coconut

Please place your orders by Wednesday night!

Pickup is Friday between 5 and 9 pm.

this just in

brought to you by ms. ally berke

leftover bread, 3

It's Monday morning and your bread is going stale.

Grab a shallow bowl, milk and an egg, and whip up some mean gluten-

free french toast! Add cinnamon and a dash of salt for a little extra umph.

A hot skillet is the secret to a good crispy crust, and never underestimate

the powers of a metal spatula.

If you really do have a lot of bread left (but why would you?!), cook a few

pieces and refrigerate or freeze for another day.

Happy breakfast.

bread day 3

What a day! I got out 22 loaves (rather, 15 loaves and 15 focaccias)

I'm learning the ways of being out of the kitchen while the oven is

on. I felt so much better at the end of the day, that I even had energy

to bake the next day!

and of course, there were many happy customers.

Happy bread day!

rescheduling

Hey all!

I'm switching bread day to Fridays. Order your loaves by Wednesday
night. Pickup will be 5-9 on Fridays.

Please comment to let me know if this will work for you!

Flavors for this week will be the same as last:

teff sourdough
focaccia (1 tomato, 1 pesto)
orange cardamom

See you on Friday!

Next week's flavors!

Orange cardamom
Focaccia (one pesto, one tomato)
Teff sourdough

Place your orders by MONDAY at 5 pm (an extra day to order this week)

Thanks!

leftover bread, 2

Now that your bread loaf is aging, here's something you can do to still
enjoy every bit.

Slice your bread thinly, and toast in a toaster or on an oven rack until
the outside is crispy, 5-10 minutes.

Top with bruschetta, pesto, nut butter or whatever else you have lying
around for a comforting afternoon snack.

Inspired by this morning's batch of tomato sauce.

bread day 2

What a day! I made 26 loaves (including 7 loaves worth of english
muffins! pictured below) of awesome bread. Everything went well,
I only acquired 2 burns, both conveniently in the same spot, and
the pickup was quite a party. Thanks again to all who ordered breads
this week!


Jesse helped me get a better setup for dough proofing, which was way
more confidence-inspiring than the rickety pan-stacking of last bread day.


After more than 6 hours in the kitchen, the breads were ready to go into
their bags...


...and be picked up by happy customers!

leftover bread, 1

Do you have a bunch of bread leftover? Gluten free breads, having a
different sugar structure than normal wheat breads, will start to stale
almost immediately after being baked. If you can gobble down your
loaf when it is still warm, it will be quite delicious and crusty. But two
days later it can often be a little hard to swallow. I'll be posting a series
of recipes for your leftover bread!

Bread Pudding


Preheat your oven to 350.

Cut your leftover loaf into little cubes, and cover with a mixture of
cinnamon, milk or rice milk, and honey or agave. Let this soak while
you do everything else.

Slice whatever fruit you have around and arrange it on the bottom of a
loaf pan. Bake for 15 minutes.

Remove the pan from the oven and pour in the bread and milk mixture.
If you want an extra sweet crust, sprinkle some sugar on the top of the
bread. Return the pan to the oven and bake for 45 minutes to 1 hour.

Serve warm.

Next week's flavors!

Place your orders by Sunday at 5!

Soda Bread (with blueberries if I can find some!)
English Muffins (comes with 5 muffins)
Savory Rosemary

bread day 1

Went swimmingly! I made 13 beautiful loaves (and heated my house
sufficiently with the oven blasting for 2 hours). My temporary cooling
setup:


Loaves bagged for pickup:


And happy customers!



Thanks to everyone who ordered bread this week! Now it's time to
place another flour order, and get recipe testing for the next go around!