Sourdough bread has always been one of my favorites and I’ve gotten many requests to make some. But I have never been brave enough to attempt it as I have visions (nightmares) of “Herman” permanently taking over the bread kitchen.

For those of you that grew up in the ’70’s, you may remember that ubiquitous mass residing in a glass container on the kitchen counter. Every couple of days he was fed sugar and flour and knocked down into submission, only to rise again by the next day. After about a week, a portion of him was scooped out and handed off to an unsuspecting “friend”. This cycle then repeated itself and soon everyone was exchanging Herman – no event or chance meeting at the grocery store was safe from the ever present Herman who could be lurking in a purse or back seat in the car, ready to find a new home and host (victim).

Eventually, after several rounds of feeding and splitting, you could take a portion of Herman and turn him into a coffeecake, pancakes or other delectable bread item. But then the cycle began again and Herman became a demanding mouth that always wanted feeding and attention. Fast forward to the present, and with a full time job and busy weekends I have been hesitant to adopt a hungry mouth to feed and constantly take care of.

But friends that have taken the plunge assure me that true sourdough is actually different and more docile than the Herman of old. Books and anecdotes assure me that this is a new day and it is possible to keep starter under control. Recently my niece informed me that she has begun exploring breadmaking and has specifically taken up sourdough. So far I haven’t been offered a little shapeless mass to set up shop on the kitchen counter, so it may be OK. At any rate I feel like the gauntlet has been thrown down and it is high time to consider sticking my toe in the proverbial bread pool to see if I get bitten. Time to dust off my books on sourdough and clear off some counter space to set up living quarters for a new “friend”. Who knows, there may soon be a shapeless mass just waiting for the opportunity to come live with you (you’ve been warned)! Stay tuned….

Bugby

I’ve noticed that I seem to start most of these blog entries with “Well” and I also notice with some disappointment that my last entry was back in Fall of 2021. To that, all I can say is “Well……..”

It is the start of a new year and today is my dad’s birthday.  If he were still living, he would have been 101 years old today.  As I stood in the kitchen this morning reflecting on this, I was looking out on the backyard waiting on my bread to rise. Suddenly two deer came bounding across the snow looking happy to be out and about (no doubt also enjoying some frozen greens from my garden). Dad would be glad to know they are doing well even though he is not around anymore to feed them. It made ME glad to be in my warm kitchen with my coffee and bread smells, rather than fending for myself in my frozen garden!

I use 6 ounces of this cereal in each 2-loaf recipe of harvest bread, which is primarily where this is used and 25 pounds equals 400 ounces. Doing some quick math, I figure I’ve made over 130 loaves of just this bread since I bought that bag. At the time I made that purchase I never thought I’d be still making bread five years later!

But with all the changes that we face every day, there is a certain amount of reassurance from knowing that if you mix a little flour, water, yeast and salt together you will always get the same result. And while there are variations that will always be present, the end result is (usually) the same. In these trying times, it is a good life lesson that maybe more people should consider.  If you combine compassion, understanding and love, and maybe mix with a little passion something good usually comes out of it. Perhaps more people should be baking bread…..

Anyway, whether you are just a visitor that stumbled on this blog as you passed by or if you are a regular customer and enjoy my breads on a routine basis, I wish you all the best as we start 2025. May your journeys be filled with laughter, love and the smell and taste of good bread!

Bugby

Postscript: Well this started back in August but due to many distractions, I just didn’t meet my goal of making a new entry at least once per season change. Oh well, as many will confirm: the man with many clocks doesn’t do well with keeping track of time! Read on…

So as summer winds down, we had the opportunity to try some peaches hauled up from Georgia in a refrigerated truck and did a comparison with the local crop. Sad to say, the Michigan bounty could not stand up against Georgia, but I guess I can’t be too critical. Everyone has to excel at something and in this case, Georgia does a better job with peaches. Amidst the many fruit flies that were competing for taste testing, we quickly prepped and canned, so we will be enjoying these for months to come.

I also tried some new bread recipes and had GREAT success with a tasty blueberry and peach bread – better than banana bread and sure to show up when guests come to visit (although we’ll have to use frozen blueberries and canned peaches during the off-season!).

While making bread and measuring out some honey I got to thinking how all the bees got together and worked to make it, for the good of the entire hive. From there my mind wandered to recent news that a coworker friend announced that he was leaving to travel overseas and help people in a underdeveloped nation filled with corruption and danger. While that would not be something you would catch me doing, it put me in mind of those bees, working together for the betterment (is that a word?) of the entire group. Where would we be without those that are willing to work together for the benefit of us all? Not only would we not have the benefit of enjoying that golden sweet honey, but we would likely never have the opportunity to benefit from what might come from sharing selflessly with those that are less fortunate. We need more bees in this world, both winged and otherwise. Safe travels my friend.

Bugby

Well Spring has finally arrived and just like the swallows of Capistrano, the orioles have come back to build their intricate nests and sing for their food as loudly as only they can. And as tradition dictates, out go the feeders laden with oranges and grape jelly to keep them energized while they weave their amazing nests at the tops of the neighboring trees. I watched one particularly bright orange fellow the other day as he sat on the feeder looking first at the jelly with one beady eye and then the juicy orange with the other. Back and forth he went, trying to decide which one to eat. If it were me I would have tried them both, but then I guess I don’t have the same discerning taste or sense of needing to have just that right taste to inspire me to build an insanely complicated structure to call home…..well maybe that’s not entirely true…

One of the drawbacks to having all this great bread is trying to decide which one to make and eat. I typically have Harvest bread every day for my sandwich but this past bake day I found myself in a similar state as that oriole: looking at one recipe after another with my squinty eyes (hadn’t put my contacts in yet), trying to decide what I wanted. In the end, I chose none of the options and made a new bread instead, which is now proudly known as “B5” in The Breadbox. Afterwards I went outside and planted flowers and worked on my many house projects.

While my feathered friend didn’t have that option and eventually decided that the grape jelly was more to his immediate wants, I can’t help but wonder, with the next generation of cicadas getting ready to burst on the scene, if our friends will opt for a change in their menu choice also. Only time will tell but for me, I’ll stick with my bread and butter.

Bugby

Well, the winter months are coming to a close and I’m looking forward to seeing if March is going to come in like a lamb or a lion (what does that REALLY mean anyway?!?). The groundhog saw his shadow this year, so that’s supposed to mean that we have more cold weather to look forward to before Spring arrives, instead of a gentle warming trend. We’ll see. Today the thermometer is reading 47° so maybe it’s time for Mr. Groundhog to find a new occupation….

Due to recent surgery to fix an injury from this summer, I’ve had to put a temporary halt to making bread while I let my shoulder heal. So the one thing I for sure am looking forward to is getting my hands back into dough….hopefully soon! With Spring just around the corner, it’s time to think about putting those heavier Winter breads to the side and bring out the lighter breads just in time for Easter and other seasonal events that bring us all close together. Hopefully the Covid threat will continue to diminish and we will all be able to start getting back to normal soon.

Found some interesting rolled oats today at one of my suppliers – they are larger and thicker and I think will be a nice update to those more hearty breads I was just talking about putting to the side…….OK, maybe it’s too soon to start trading out for lighter breads. Can’t seem to make up my mind – maybe I should see if I see my shadow….

Bugby

Dear Friends,

As the leaves begin to fall and winter descends upon us, my thoughts automatically turn to “Beef and Cider Hotpot” and other comfort foods. We bought some cider and made our first batch a few weeks ago and I made potato rolls to go with it, what a treat! Made me think of Thanksgiving growing up, when we always had potato rolls from the local bakery at our family gathering. It won’t be long and it will be time to start cardamom coffee cakes and breads.

Found a new source for Kamut berries out of Canada, organically grown and a better price than my usual source in Nebraska. It’s been an interesting journey over the past year since I got my own grain mill, exploring the various families of wheat grains that are available. 

For those new to Bugby Bread, a quick refresher course: Kamut® is an ancient grain and the brand name for Khorasan wheat, a large amber wheat grain closely related to durum. Kamut® is appreciated for its smooth, buttery, nutty flavor, and its high protein and nutritional content.

It contains a high mineral concentration especially in selenium, zinc, and magnesium with 20-40% more protein compared to modern-day wheat. It has a higher lipid to carbohydrate ratio, which means the grain produces greater energy and has a natural sweetness to counterbalance the occasional bitterness present in traditional wheat.

Kamut® grain is naturally resistant to pests and can be more easily grown organically than most other types of wheat. This grain is “untouched” by modern plant breeding programs which appear to have sacrificed flavor and nutrition for higher yields dependent upon large amounts of synthetic agricultural inputs.

Even though this wheat variety contains gluten, it has been found to be more easily digestible by people who may have slight allergic tendencies. If you are allergic or sensitive to traditional wheat, this may be an acceptable alternative, but do check with your doctor first before you try it.

With the falling temperatures, I have also started thinking about more hearty breads and realized I didn’t have any brown bread on the menu. This has set off a flurry of test bakes and I am happy to say that I have found a couple really good brown breads that meet my expectations and will be added to the next order form (long overdue). If you are interested in the meantime, let me know and I’ll tell you about them.

I am happy to say that I have finally perfected “Ezra”, my version of Ezekiel Bread. This complex bread is made from grains, lentils and beans just as described in the Bible. It is a dense and coarse bread (what do you expect being made from beans?!) but is extremely healthy. The taste is quite unique and not what I would necessarily like for myself, but initial taste testers really liked it. The consistency is still a little crumbly and I can’t say it will always look the same each time (you know how those beans can be!) but it at least stays together now.

I’m also happy to report I was wandering through a country store a month or so ago and found Blackstrap Molasses! I have been searching for this for quite a while, it is essential in making the really dark bohemian style rye breads (think tar in a jar). I’ve been using “Grandma’s Robust Molasses” found in the retail Grocery but not sure it was really the same…seemed a little too sweet. So after I finish off my currently open jar, I’ll be switching to this authentic blackstrap and see if it makes a noticeable difference.

Still working on perfecting recipes for those looking for good gluten-free options. I have a banana bread recipe now that people would rather eat than regular banana bread, but you can’t live on bananas alone. It has proven to be a challenge that has resulted in some interesting colors after baking, with purple being the most unexpected result. Have a new hearty bread I’m going to try to develop, similar to the harvest bread, which continues to be so popular. That bread is still amazing – a single sandwich made from it will keep you filled all day.

Anyway, thanks for continuing to be interested in my breads. I continue to enjoy making them and am constantly looking to improve. As always, I welcome all feedback, good or bad. Please feel free to join me on this journey and share your ideas and input.

Yours in Bread,

BUGBY

Dear Friends,

I am pleased to report that I now have my own grain mill and will be starting to mill grain to get fresh whole grain flour for my breads rather than purchasing it. Freshly milled flour has at Least 14% more protein as well as many nutrients that are lost when purchasing already milled flour. (much of it is lost within 24 hours of milling!). Using fresh whole grains requires modification of the recipes to accommodate the different way the grains react, so there will be a learning curve and you can expect to see some “interesting” loaves along the way I think! You might notice a slightly gritty texture due to all the additional healthy components of the grain that are now present.  If you find that to be objectionable, please don’t hesitate to let me know…I can always go back to the earlier (and less healthy) version for you!

Now that I have my own mill, I am also starting to branch out into the more exotic breads. My first adventure is what I am calling “Bugby’s Cousin, Ezra”. Many of you have asked if I make “Ezekiel Bread” and this is my version of it. True Ezekiel bread uses sprouted grains, but I don’t have the time to sprout, dehydrate and then grind the grains to make the flour. My version uses grains, lentils and beans but just not sprouted. It is a dense and coarse bread (what do you expect being made from beans?!) but is extremely healthy. The taste is quite unique and not what I would necessarily like for myself, but there are many of you seeking alternatives with reduced carbs and tons of healthy minerals, vitamins and fiber & this definitely delivers. Speaking of fiber, remember this bread has lots of grain and beans so forewarned is forearmed, if you get my meaning! If you’d like to try it, ask for Ezra! It will eventually show up on the next version of the order form but is available now.

Anyway, thanks for continuing to be interested in my breads. I continue to enjoy making them and am constantly looking to improve. As always, I welcome all feedback, good or bad. Please feel free to join me on this journey and share your ideas and input.

Yours in Bread,

BUGBY