Hello all, Jed here;
I've been more quiet here than I meant to be as the CSA and the bread deliveries were finishing up. Firstly, I want to thank you all, particularly those who have supported this project through buying the bread and reading the updates. I would not have the opportunity to do this without you. This experience has given me so much.
As the weeks went by the mixing was refined; the firing became more rhythm than thought; the baking was never flawless, but I felt more in tune with the dough, knowing more about when the right time was to put it in. My understanding of the connection between flour, water, salt and fire grew. Still so much to learn, though. It feels the possibilities are endless, the knowledge infinite.
And now Winter. I am writing from Chattanooga, TN, where the winter is a little more laughable. Still, this is where I will be for the next few months. The oven has been mostly insulated by now, a project I wrapped up before heading south.
The good news for those of you who liked the bread is that I am coming back for another year. This time the bread will be available for sale for the full Summer/Fall CSA season. I am planning to expand the amount I bake each week, so consider telling your friends if you think they will enjoy this opportunity. This is not meant to be a sales pitch, and there will be more information to come on that. For now, simply enjoy the photos below and have a warm winter!
The newly insulated oven
The last pizza night while I was here was highly successful, if a bit chilly outside
Working with wheat, and water, fire and salt feels very elemental to me; I feel connected to the central elements of our existence
Pictured below: pushing my own limits, I made two five pound loaves for my last firing of the year. To quote Una, "Those are too big for bread!"
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