This week’s Market Report is all about sourdough breads with Margaret Chamberlain from Bread Star Rising. Did you know that sourdough is a great natural preservative? We didn’t either. Margaret uses it in most of her breads and pastries to keep them fresh longer. As if by magic, the treats don’t have a strong sourdough taste. Learn more from Margaret about sourdough and how she works with starter in our cold Minnesota winters. [Audio below]
Market Report Notes:
- Margaret is willing to share any of her sourdough starter. Just send her an email at madge@breadstarrising.com, and she’ll bring some to the Midtown Farmers Market.
- Most of the yeast in a starter is pulled from the flour, not the air. Margaret says to not worry so much about seeding the starter with grapes or other sources of yeast.
- If you’re a truffle fan, try her truffle crackers. They have just a hint of truffles and would be excellent with cheese from the market.
Margaret Chamberlain is the bread genius behind Bread Star Rising. Her breads are available at the Midtown Farmers Market in the summer and at her bakery at 3722 Chicago Ave. S. in the winter.
The Midtown Farmer’s Market is open Tuesdays from 3-7 p.m., and Saturdays from 8 a.m. – 1 p.m. Check out its website for more of what’s fresh at the market.
If you like My Broadsheet, help us spread the word and tell your neighbors and friends. Don’t forget you can get these stories and more on Facebook.
Comment