Happy New Year!
And fresh bread!
Hello Riff Raffians! Happy New Year to you all! I hope your holidays were jam packed with fun and friends and so much love. After a little rest I’m ready to bake again! I will be baking only bread for the month of January, I need a little cookie break after baking more than 300 cookies over two days for the holidays. Cookies will be back on the menu in February! For now, I’ll have fresh sourdough Monday January 6th. As we all have just made resolutions and trying to start the year on a strong and healthy note I am happy to report that fresh sourdough made with natural leaven is extremely healthy! Its long fermentation process supports a healthy gut biome by producing prebiotics, has a low glycemic index which can help with blood sugar management and also with the long slow fermentation process that I use, there is a break down of the gluten making it easier to digest! I will also encourage those of you making new years resolutions to be gentle with yourself, and to remember that nourishing your body with homemade bread with only 3 ingredients is a great way to start the year!
I also wanted to thank you all for an incredible first winter holiday bake! I had so much fun making cookie boxes and seeing you all throughout the holiday, your kindness and generosity continue to amaze me and make me feel so incredibly fulfilled doing this! You all have helped donate 97 loaves of bread to the Helena Food Share! I can’t explain how much this means to me, it has been a dream to do this and I hope we can continue the good work! The Helena loaf will always be available and I will continue to update you all on our progress, thank you again for making this year one of the best yet, here’s to more connections and love shared over loaves of bread!
xo
Sarah