{"id":5340,"date":"2024-09-23T18:43:10","date_gmt":"2024-09-23T18:43:10","guid":{"rendered":"https:\/\/blog.macrinabakery.com\/blog\/?p=5340"},"modified":"2024-09-23T18:43:11","modified_gmt":"2024-09-23T18:43:11","slug":"the-profound-connection-between-the-land-miller-baker","status":"publish","type":"post","link":"https:\/\/blog.macrinabakery.com\/blog\/the-profound-connection-between-the-land-miller-baker\/","title":{"rendered":"The Profound Connection Between the Land, Miller, & Baker\u00a0"},"content":{"rendered":"\n
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Buy a loaf of our Skagit Sourdough from September 23\u201329 and support The Bread Bakers Guild of America.\u00a0<\/h1>\n\n\n\n

It\u2019s an exciting time to be baking bread. Since Macrina Bakery opened its doors in 1993, the landscape of available wheats and grains has changed dramatically. Many new types of wheat are being grown regionally, and mills designed to process this wheat that specialize in whole grain flour have opened. The naturally whole-grain flours they produce are much more flavorful and nutritious than the white, fluffy commodity flour that is so prevalent in America.   <\/p>\n\n\n\n

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This summer, Leslie Mackie, Macrina\u2019s founder, spent an inspiring day at Camas Country Mill (CCM)<\/a> in Oregon\u2019s Willamette Valley. Welcomed by owners Tom and Sue Hunton, she walked through swaying fields of heirloom wheats, examining different strains, allowing the sun-warmed grain to slide through her fingers. Alongside fellow farmers and bakers from around the region, Leslie sampled various breads made with freshly milled flours and engaged in passionate discussions about sustainable farming and the revival of ancient grains. She also toured CCM\u2019s stone grist mill, which among other things, mills the spelt we use for our Skagit Sourdough loaf.\u00a0\u00a0<\/p>\n\n\n\n

\u201cUnderstanding the grain\u2019s journey, from seed, to its planting in fertile fields, to its final form as a loaf of bread, makes all the difference,\u201d Leslie says. \u201cIncreasingly, we\u2019re using locally grown flours and grains in our breads. You can taste the difference.\u201d <\/p>\n\n\n\n

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Organic Skagit Sourdough\u00a0<\/strong><\/p>\n\n\n\n

Our Organic Skagit Sourdough<\/a> is an organic loaf that celebrates the Pacific Northwest\u2019s rich food culture. The crisp crust is coated in spelt flour, and the moist, flavorful interior has a light sour flavor that finds balance in the sweetness of the natural whole grain and the nuttiness of the bran. Everything in the loaf is grown and milled in the Northwest and is organic and sustainably produced.\u00a0<\/p>\n\n\n\n

Camas Country Mill\u2019s spelt flakes, an heirloom grain high in protein and rich in nutrients, form the porridge base of our Organic Skagit Sourdough, lending it a nutty depth and satisfying chew. Rolling the finished loaf in these same flakes adds a rustic, visually appealing texture that echoes traditional baking methods.\u00a0<\/p>\n\n\n\n

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The Bread Bakers Guild of America <\/strong> <\/p>\n\n\n\n

In the spirit of community and collaboration, Macrina is proud to support The Bread Bakers Guild of America (BBGA)<\/a> with a fundraiser running September 23\u201329. During this week, we will donate all net proceeds <\/strong>from the sale of our Organic Skagit Sourdough to the Guild, an organization dedicated to promoting the craft of artisan baking.\u00a0<\/p>\n\n\n\n

The BBGA\u2019s work \u2014 empowering bakers with education, tools, and community support \u2014 aligns perfectly with the values we uphold. Through their focus on both craft and commerce, they foster innovation while preserving time-honored techniques, much like the revival of heirloom grains and local milling that inspired our Skagit Sourdough. <\/p>\n\n\n\n

By purchasing a loaf of Organic Skagit Sourdough<\/a> during this fundraiser, you’re not only supporting local producers like Camas Country Mill \u2014 you\u2019re also contributing to the BBGA\u2019s efforts to nurture the next generation of bakers and sustain regional grain economies. It’s a small but meaningful way to honor the profound connection between the land, the miller, the baker, and the community.\u00a0<\/p>\n\n\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

Buy a loaf of our Skagit Sourdough from September 23\u201329 and support The Bread Bakers Guild of America.\u00a0 It\u2019s an exciting time to be baking bread. Since Macrina Bakery opened its doors in 1993, the landscape of available wheats and … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[5],"tags":[],"class_list":["post-5340","post","type-post","status-publish","format-standard","hentry","category-bread-bakers-guild"],"yoast_head":"\nThe Profound Connection Between the Land, Miller, & Baker\u00a0 - Macrina Bakery Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blog.macrinabakery.com\/blog\/the-profound-connection-between-the-land-miller-baker\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The Profound Connection Between the Land, Miller, & Baker\u00a0 - Macrina Bakery Blog\" \/>\n<meta property=\"og:description\" content=\"Buy a loaf of our Skagit Sourdough from September 23\u201329 and support The Bread Bakers Guild of America.\u00a0 It\u2019s an exciting time to be baking bread. 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