Thank you for continuing this newsletter. I've been enjoying these tasty morsels that show up in my inbox for years now. You have a way with words on par with your skill for baking. I look forward to reading more.
Hi Virginia. Right now, I don't have a bakery. But I am teaching a lot of workshops throughout the country this Summer and Fall. Please stay tuned here for updates on when and where.
On these very notes, (everything else was delicious) I hesitated only because the toilet never stopped singing;
"I find myself more at home in the questions, less in the answers. Life is more spacious here."
And so, I enter my digits to open myself to more of notes such as these to feast on. And I'm famished. Feed this soul, please and I'll be your servant of thought until the door closes.
Ah Graison, we do miss you here in NOLA! After my BBGA class on Toulouse street, I started milling my own flour and now incorporate some into every loaf of bread I bake. Looking forward to your posts and recipes. Congratulations on the family!
Heya Miss you and your bellegarde breads!
I am lookin forward to reading your thoughts. I’ve been struggling with the sourdough babies as I call them😜.
Thank you so much for your kind words
Bonjour Graison,
So nice to read you and your world of yeast, flour, water and bread.
A bientot.
Beatrice
Thank you for continuing this newsletter. I've been enjoying these tasty morsels that show up in my inbox for years now. You have a way with words on par with your skill for baking. I look forward to reading more.
Thank you so much Thelisia
Where may I buy YOUR sour dough bread?
Hi Virginia. Right now, I don't have a bakery. But I am teaching a lot of workshops throughout the country this Summer and Fall. Please stay tuned here for updates on when and where.
Will do!
YOUR bread is the BEST!
Virginia
On these very notes, (everything else was delicious) I hesitated only because the toilet never stopped singing;
"I find myself more at home in the questions, less in the answers. Life is more spacious here."
And so, I enter my digits to open myself to more of notes such as these to feast on. And I'm famished. Feed this soul, please and I'll be your servant of thought until the door closes.
Thanks for your kind words
Ah Graison, we do miss you here in NOLA! After my BBGA class on Toulouse street, I started milling my own flour and now incorporate some into every loaf of bread I bake. Looking forward to your posts and recipes. Congratulations on the family!
Thank you very much Nancy, great to hear about your milling!
Are you still in England or back in the USA? Still using wheat from Oklahoma?
Hi James. I am back in the USA and am using wheat when I bake at home from Oklahoma (mostly) but some other mills as well.
Beautiful child, lookioig forward to your musings.
Thank you