The Premise
Over the course of 6 weeks we will experience the difference that the percentage of whole grain makes in real bread. With large miche-style boules beginning at 50% whole grain, we will taper downward to 0%. From more closed-crumb, fiber rich breads, to lighter, open crumb boules that showcase flavors brought to bear by the wild yeast. More details in the schedule below!

The Perks
In addition to 6 weeks of organic artisan bread . . . 

• Discounts - $1 off add-on items including additional boules, island-roasted coffee, bean to bag chocolate, and other goods for the duration of your subscription!
   
• Limited Releases -  current series subscribers are the short list of The Short List and get first dibs on any small-batch projects . . . like the real panettone of yesterseries!
   
• Legacy Status - slots fill up fast - series subscribers get the opportunity to sign onto the next subscription series before any available openings are offered to Short Listers at Large.
   
• Regifting - if out of pocket any given week, I'll gladly deliver your boule to a friend or neighbor of your choosing as a gift, or do my best to find a hungry family on the island who can really use it.
   
• Bonus Week - A surprise with the last boule of the series. Past examples include bean to jar drinking chocolate and, most recently, a copy of my novel paired with a free dram of aged egg nog just in time for Christmas!

The Package

Basic Math Series:  [6 Weeks - $65]
Boules made with 100% organic flour, the whole grain wheat berries fresh-milled in house. No unpronounceable ingredients.
 

Week of 3/7: 50%
Fiber and flavor packed with a tighter crumb.

Week of 3/14: 40%
Lighting up just a tad . . . 

Week of 3/21: 30%
This is the baseline level of whole grain that I use for almost all of my breads, from the Spudmuffin to Rock Island Rounds!

Week of 3/28: 20%
I'm really looking forward to this sweet-spot ratio!

Week of 4/4: 10%
Chad Robertson of Tartine's famous "Country Loaf" rings in at 10% whole wheat. Maybe we'll even try batards this week instead of boules!

Week of 4/11: 100% Central Milling Artisan Baker +TBD Bonus item!
At this point we should have an open, light crumb and be able to get a good sense of the flavors brought to bear by wild yeast. I'm excited to try a simple boule with nothing but Central Milling it's been such a wonderful base for all my breads to-date, it will be great to see what it can do on its own!