| Tom's Pantry Tom's Pantry for the week of May 25th 2020. Hello folks. I will bake this Tuesday May 26th for pick up at my home on Tuesday evening. I plan a delivery route on Wednesday morning going north through Crysler and Limoges, then deliveries in Ottawa during the morning. Then I will continue my deliveries in the late afternoon coming home through Metcalfe, Russell, Winchester, Mountain, Inkerman, Chesterville, and Finch. And I can stop at other points in that loop. Next week, I will deliver on the easterly route to Vankleek Hill and Alexandria with all points on the loop from Berwick. The week after, I will head south to Cornwall. Keep watching this newsletter for details. There is a minimum order of two loaves for a home delivery on a scheduled route. Payment is by cash upon delivery or e-transfer in advance. I need your order please by Monday evening 9pm in order to prepare enough levain overnight. Please send me your orders by email. See all the bread details, prices, and ordering considerations here . And a reminder - I also offer flour and baking ingredients; see the second page of the price list. And I have jigsaw puzzles for exchange or for sale for $5 each. Singing on the farm Who said farming is all work and no fun? These folks know how to sing and dance on the job (well, some know how to sing better than others.) Check this farmer version of the Party Rock Anthem . I need to hear from you. Thank you folks for the great feedback on my bread. I appreciate the encouragement. If you have tried my bread once but not again, I can only ask why. Perhaps it was not to your liking. I would very much like to hear from you. Perhaps I was still learning and you had an imperfect batch. Please let me try again. I offer a satisfaction guarantee. Please send me feedback on the bread that I provide you, both the encouragements and the constructive criticism. I can only make it better if I hear from you. This week's feature is the ezekiel bread . Ezekiel bread is a traditional multigrain recipe using whole sprouted spelt flour, barley flour, quinoa flour. It packs a protein punch with flours of black bean, kidney beans, green lentils, and chick peas, plus whole flax and sunflower seeds. Its enjoyable sweetness comes from honey and raisins. Read more here . Ezekiel is my favourite breakfast bread . The texture is wonderful and the taste is great. It has lots of protein and one slice is almost a meal. The bread is more moist than other breads and the sourdough method gives it great structure. The Ezekiel bread is inspired from the book of Ezekiel in the Scriptures, verse 4:9: Take wheat and barley, beans and lentils, millet and spelt; put them in a storage jar and use them to make bread for yourself. Order your organic Ezekiel bread for $12 each. Where is the Consistency? As consumers of industrial products, we have learned to expect consistency. A product, including a food product, should be consistent and predictable. Yes, I try hard to make my bread consistent from week to week, but it does not always happen. My bread is artisanal, so it is not supposed to be consistent. I need an optimal temperature to develop the levain overnight and proof the dough within 6 hours. Lots of things can change from week to week. As the seasons change, so does the outside temperature and the temperature in the house. I need to adjust things to compensate but the result is usually different. The flour in the bag will contain moisture consistent with the ambient moisture content of the air. That factor is radically different from the dry heat of the house in January versus the high humidity level in July. So I need to change the amount of water in a bread recipe to compensate. I appreciate your sense of exploration and experimentation as I am still learning this art. I try new tools or methods and I make adjustments to improve the results. The results therefore vary from week to week. Double Dancing Did you know that Isabelle and I teach and practice ballroom dancing ? During this pandemic and lock-down, I really miss the ballroom dancing. I am so eager to get back on the dance floor. To make up for lost time, I may have to take up double dancing like these folks . Sadly, the dance lesson program for the spring season was cancelled. Let's cross our fingers and hope that community centers will open and the dance lessons can start again in September. Stay in touch... |
Tom's Pantry for the week of May 25th 2020. | |
Hello folks.
I will bake this Tuesday May 26th for pick up at my home on Tuesday evening.
I plan a delivery route on Wednesday morning going north through Crysler and Limoges, then deliveries in Ottawa during the morning. Then I will continue my deliveries in the late afternoon coming home through Metcalfe, Russell, Winchester, Mountain, Inkerman, Chesterville, and Finch. And I can stop at other points in that loop.
Next week, I will deliver on the easterly route to Vankleek Hill and Alexandria with all points on the loop from Berwick. The week after, I will head south to Cornwall. Keep watching this newsletter for details.
There is a minimum order of two loaves for a home delivery on a scheduled route. Payment is by cash upon delivery or e-transfer in advance.
I need your order please by Monday evening 9pm in order to prepare enough levain overnight. Please send me your orders by email. See all the bread details, prices, and ordering considerations here.
And a reminder - I also offer flour and baking ingredients; see the second page of the price list. And I have jigsaw puzzles for exchange or for sale for $5 each.
| |
Singing on the farm
Who said farming is all work and no fun? These folks know how to sing and dance on the job (well, some know how to sing better than others.)
Check this farmer version of the Party Rock Anthem.
| |
I need to hear from you.
Thank you folks for the great feedback on my bread. I appreciate the encouragement.
If you have tried my bread once but not again, I can only ask why. Perhaps it was not to your liking. I would very much like to hear from you. Perhaps I was still learning and you had an imperfect batch. Please let me try again. I offer a satisfaction guarantee.
Please send me feedback on the bread that I provide you, both the encouragements and the constructive criticism. I can only make it better if I hear from you.
| |
This week's feature is the ezekiel bread.
Ezekiel bread is a traditional multigrain recipe using whole sprouted spelt flour, barley flour, quinoa flour. It packs a protein punch with flours of black bean, kidney beans, green lentils, and chick peas, plus whole flax and sunflower seeds. Its enjoyable sweetness comes from honey and raisins. Read more here.
Ezekiel is my favourite breakfast bread. The texture is wonderful and the taste is great. It has lots of protein and one slice is almost a meal. The bread is more moist than other breads and the sourdough method gives it great structure.
The Ezekiel bread is inspired from the book of Ezekiel in the Scriptures, verse 4:9: Take wheat and barley, beans and lentils, millet and spelt; put them in a storage jar and use them to make bread for yourself.
Order your organic Ezekiel bread for $12 each.
| |
Where is the Consistency?
As consumers of industrial products, we have learned to expect consistency. A product, including a food product, should be consistent and predictable. Yes, I try hard to make my bread consistent from week to week, but it does not always happen. My bread is artisanal, so it is not supposed to be consistent.
I need an optimal temperature to develop the levain overnight and proof the dough within 6 hours. Lots of things can change from week to week. As the seasons change, so does the outside temperature and the temperature in the house. I need to adjust things to compensate but the result is usually different.
The flour in the bag will contain moisture consistent with the ambient moisture content of the air. That factor is radically different from the dry heat of the house in January versus the high humidity level in July. So I need to change the amount of water in a bread recipe to compensate.
I appreciate your sense of exploration and experimentation as I am still learning this art. I try new tools or methods and I make adjustments to improve the results. The results therefore vary from week to week.
| |
Double Dancing
Did you know that Isabelle and I teach and practice ballroom dancing?
During this pandemic and lock-down, I really miss the ballroom dancing. I am so eager to get back on the dance floor. To make up for lost time, I may have to take up double dancing like these folks.
Sadly, the dance lesson program for the spring season was cancelled.
Let's cross our fingers and hope that community centers will open and the dance lessons can start again in September.
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