I have come upon the three year mark of Ye Olde Highlands Bakery Shoppe and so I will start with a celebration in verse called THE 12 DAYS OF BAKING..

On the first day of baking, I went out to find; a big badass  bread baking book.

On the second day of baking, I went out to buy ten pounds of All purpose King Arthur baking flour.

On the third day of baking, I set out to make the elusive, wondrous, home made sour starter.

On the fourth day of baking, I did the watchful waiting of that slowly bubbling, long fermenting sour.

On the fifth day of baking, I learned a lot of words: levain, batard and enzymatic action.

On the sixth day of baking,  I got my hands in deep: to mix, stretch and fold and shape the dough.

ON the seventh day of baking,    I learned about the “score……” how to slash and strike the tops without deflating.

On the eighth day of baking, I had to make the steam; to capture a bronzish, reddish golden crusted finish!

On the ninth day of baking,  I thought I might get burned; upon throwing ice cubes on a preheated pan.

On the tenth day of baking, I could not believe my eyes;   the ascent of the loaf, the spring.. its mighty rise!

On the 11th day of baking, the smells of this fine bread; set off the sweetest chemicals in my head…

On the 12th day of baking.. the slice complete with slathered butter tells the end of this bread story… and I will now and forever  declare my praise to GLUTENS GLORY!

My praise to glutens glory, sweet chemicals in my head, the spring its mighty rise, throwing ice cubes on heated pan, golden crusted finish, the tops without deflating, stretch and folding, shaping and


long fermenting sour, slow sourdough  simmering, all purpose baking flour and one BADASS BIG OL BAKING BOOK……….

Before I tell you what  is new with the Highlands Bakery, I want to quote from a great book by Andrew Whitley  He sums a lot up in this paragraph:

Most of us are rather amazed that mixing flour, yeast and water produces dough that rises and can be baked into light textured bread. But this is only half the story. While yeast turns sugars released from the flour by enzymes into carbon dioxide and alcohol, lactic acid bacteria are the thrifty housekeepers.  Not only do they not compete with yeast directly for food, relying on different sugars for their sustenance, but they coexist  in a more active way.  Lactic acid bacteria use amino acids and peptides generated by yeasts and in turn enable the yeasts to produce more carbon dioxide, as well as making gluten more  elastic. These modest functional effects are disdained in high tech world of chemical additives and bread improvers. But lactic acid bacteria can do much more than make stretchier dough.  They can transform this dough into healthy food by

  1. enhancing nutritional properties
  2. making nutrients “bioavailable”
  3. lowering its glycemic index
  4. controlling potential spoilage organismsneutralizing the parts of gluten that are harmful to people with celiac disease and other wheat allergies.

and so now with all this in mind.. I  will simplify a little   bit the way this operation works.  I will bake ONCE A MONTH and the bread will be available to pick up at my house and also at another pick up site that I am still looking for.  I will send out an email a week before  I bake to find out how many loaves I will be  baking..   Loaves  will be available to pick up  at my house on the first  sunday of every month from 1:00 to 7:00(or whatever works)  so the first loaves will be on SUNDAY AUG 2ND AND I KNOW IT  WILL BE: ROASTED GARLIC AND MEYER LEMON SOURDOUGH…   You can just leave    $5 here after you collect your bread;  this makes it all much simpler for me…. so tell me what you all think of this and remember what the great baker Lionel Polaine said:              “Making bread strikes a mysteriously prehistoric chord somewhere inside us…alongside  the mental satisfaction, you discover new and different gastronomic pleasures that enrich  you and those around you.”

Best to us all, anina

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