Sourdough Bread for October 5th 2020

Tom's Pantry Tom's Pantry for the week of october 5th 2020. Non Gluten options available! Hello Folks. At Tom's Pantry, I have developed several non gluten options for bread and dessert. They are appreciated by folks with gluten issues and those who love gluten. My Keto Bread follows the Keto diet principles of high protein, high fat, and low carbs. I use almond flour, organic flax flour, organic eggs, and whey protein plus some flavourings. The bread is appreciated because it holds together nicely, slices and toasts easily, and tastes great. I have improved my quinoa-buckwheat bread by cutting the buckwheat in half (too strong and too dense) and replacing it with oat flour (which is non gluten). I also reduced the amount of water after observing that the bread was too damp and dense. The result is a lighter bread that rises nicely. In response to a special request, I added cheese and sesame seed to the quinoa-buckwheat bread. The taste and the texture turned out great. Finally for dessert, my flourless chocolate mini-cake (almost a brownie) is really appreciated for taste and texture. It is not too sweet since I use 70% bittersweet organic chocolate and organic cacao powder. Baking and delivering this week! As with the last two weeks, I have two markets per week. I am at the Parkdale Farmers Market in Ottawa every Thursday in October (orders by Tuesday evening), plus this Saturday October 10th and again on the 24th (orders by Thursday evening), with home deliveries around Ottawa and on the round trip there and back to Berwick. I will be back at the Vankleek Hill Farmers Market next Saturday the 17th and again on the 31st. I will be in Russell on Wednesday evening (orders by Tuesday evening), and in Cornwall on Thursday evening (orders by Tuesday evening). Consult the schedule and online ordering at http://www.tomspantry.ca . Local moves to organic farming The review newspaper in Vankleek Hill wrote a nice story about two local farmers converting to organic production . André Houle recalls of his decision to overhaul his farm’s way of doing things. “There’s more to organic farming than just added value. As you read more into it, you change your mindset from how many tons per acre, to how can I work the soil in a way that we rebuild the soil and this will be good for many years – not just this one year.” “Soil health transfers to animal health, which transfers to human health – we’re all tied to the soil,” says Mike MacGillivray, owner of Kirkview Farms. “A lot of farmers use soil to grow plants – we use plants to grow soil.” . Baguettes and ciabatta They say that whole wheat bread is healthier than white bread, which is obvious. But who can resist the chewy texture and the sour taste of two of Europe's favourite breads - the baguette from France and the Ciabatta from Italy? They go great with tasty cold cuts and cheese. With some practice and modifications in my methods, I think that I nailed these two challenges. The results are great. I eliminated the burn marks and ensured that they rise just right. More bread.... Less time I bake in batches of 6 loaves in the oven about every 50 minutes. To make 66 loaves in a day, I need about 10 oven hours, plus prep time and clean up, so about 15 hours in a long day. Since last week, I now have two ovens. It makes my day shorter and easier, now about 10 hours to make 66 loaves including prep time and cleanup. It can be a bit hectic because, instead of me waiting for one oven, the two ovens wait for me to feed them. Stay in touch... ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌

Tom's Pantry

Tom's Pantry for the week of october 5th 2020.

Non Gluten options available!

Hello Folks.

At Tom's Pantry, I have developed several non gluten options for bread and dessert. They are appreciated by folks with gluten issues and those who love gluten.

My Keto Bread follows the Keto diet principles of high protein, high fat, and low carbs. I use almond flour, organic flax flour, organic eggs, and whey protein plus some flavourings. The bread is appreciated because it holds together nicely, slices and toasts easily, and tastes great.

I have improved my quinoa-buckwheat bread by cutting the buckwheat in half (too strong and too dense) and replacing it with oat flour (which is non gluten). I also reduced the amount of water after observing that the bread was too damp and dense. The result is a lighter bread that rises nicely.

In response to a special request, I added cheese and sesame seed to the quinoa-buckwheat bread. The taste and the texture turned out great.

Finally for dessert, my flourless chocolate mini-cake (almost a brownie) is really appreciated for taste and texture. It is not too sweet since I use 70% bittersweet organic chocolate and organic cacao powder.

Baking and delivering this week!

As with the last two weeks, I have two markets per week.

I am at the Parkdale Farmers Market in Ottawa every Thursday in October (orders by Tuesday evening), plus this Saturday October 10th and again on the 24th (orders by Thursday evening), with home deliveries around Ottawa and on the round trip there and back to Berwick.

I will be back at the Vankleek Hill Farmers Market next Saturday the 17th and again on the 31st.

I will be in Russell on Wednesday evening (orders by Tuesday evening), and in Cornwall on Thursday evening (orders by Tuesday evening).

Consult the schedule and online ordering at http://www.tomspantry.ca.

Local moves to organic farming

The review newspaper in Vankleek Hill wrote a nice story about two local farmers converting to organic production.

André Houle recalls of his decision to overhaul his farm’s way of doing things. “There’s more to organic farming than just added value. As you read more into it, you change your mindset from how many tons per acre, to how can I work the soil in a way that we rebuild the soil and this will be good for many years – not just this one year.”

“Soil health transfers to animal health, which transfers to human health – we’re all tied to the soil,” says Mike MacGillivray, owner of Kirkview Farms. “A lot of farmers use soil to grow plants – we use plants to grow soil.”.

Baguettes and ciabatta

They say that whole wheat bread is healthier than white bread, which is obvious.

But who can resist the chewy texture and the sour taste of two of Europe's favourite breads - the baguette from France and the Ciabatta from Italy? They go great with tasty cold cuts and cheese.

With some practice and modifications in my methods, I think that I nailed these two challenges. The results are great. I eliminated the burn marks and ensured that they rise just right.

More bread.... Less time

I bake in batches of 6 loaves in the oven about every 50 minutes. To make 66 loaves in a day, I need about 10 oven hours, plus prep time and clean up, so about 15 hours in a long day.

Since last week, I now have two ovens. It makes my day shorter and easier, now about 10 hours to make 66 loaves including prep time and cleanup. It can be a bit hectic because, instead of me waiting for one oven, the two ovens wait for me to feed them.

Stay in touch...