Part Three of a Series
Today I went to the 2018 Maine Artisan Bread Fair at the Skowhegan Fairgrounds. I fulfilled my main goal, which was to buy some heritage wheat flours from Maine Grains. Their “Sirvinta” variety won’t be available until after this year’s harvest, but I got a bag of Red Fife and a bag of Øland to try out in my daily sourdough.
All I know is that these flours are made from older varieties of wheat that are less hybridized than what’s generally available these days. The flour I’ve been using is unbleached and “Italian” (maybe…), while these varieties are whole wheat. I’ll be trying out different proportions of whole/unbleached in the bread, so we’ll see how it turns out.
Part One: Bread on the Table
Part Two: Bread off the Table
Part Three: Bread at the Fair