Our chickens have been resting this fall. Between molting and the shortening days, we were down to 4 to 6 eggs per day. Now the girls are back in production mode and we have eggs available for sale in our barn. Stay tuned for even more production when our pullets start laying in about a month. We look forward to getting some blue eggs from our new Easter Egger hens.
Our shipment of wheat berries has arrived direct from Marias River Farms!
I am excited to be on a journey to create more nutritional and flavorful bread on site at Old Story Farm. I have been inspired by Dan Barber's book, The Third Plate. In fact, my dream is to turn Old Story Farm into a miniature Stone Barns Center, but that's another story.
The journey for more nutritional and flavorful bread begins with the grain. As Dan Barber described his discoveries of sustainably grown heirloom breeds of wheat, I have also been searching for a source for myself. I wanted to obtain wheat directly from a farm that uses sustainable farming practices.
The next step is to make bread with fresh ground wheat berries and homegrown starter - no commercial yeast, no "dead" flour. I bought a grain mill, and I began a sourdough starter. Now that the wheat berries have arrived, I can start making our very own bread.