The Premise
Time often translates to flavor in real bread. This series of simpler loaves aims to explore what depth of flavor we can coax out of boules with a 6 to 12 hour preferment using a portion of the flour bill and water to give the yeast a headstart with a poolish (pool-eesh) or a biga!

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

• Discounts - $2 off your first bag of coffee each week. $1 off all other add-on items including additional boules from the Hot Drop, island-roasted coffee, bean to bag chocolate, and more for the duration of your subscription!
   
• Limited Releases -  current series subscribers are the short list of The Short List and get first dibs on small-batch and one-off 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 town any given week during the series, 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, a copy of my novel paired with a free dram of aged egg nog just in time for Christmas, handcrafted organic aioli, honey roasted hazelnuts, and more! 

The Package

The Prefermenator Series 
[6 Weeks Beginning 6/27 - $70]
Large, miche-style boules made with 100% organic flour, including fresh milled whole grains. No unpronounceable ingredients.

Base flour for all boules is organic Artisan Baker's Craft by Central Milling. The first week of the series is the week of 6/27!

Week 1: Rock Island Rounds
The SLP flagship boule made with 30% house milled organic hard red and soft white wheatberries -  this time starting with an overnight poolish for depth of flavor.

Week 2: That Spelt Good
30% house milled organic spelt

Week 3: Simple Farmhouse Rye
25% house milled rye berries - no caraway or fennel

Week 4: Oat My Goodness
~20% whole wheat, ~10% oat flour, and rolled oats in the mix

Week 5: Hug Yo' Mama White
30% fresh milled organic spelt berries and organic white wheat berries

Week 6: "Full Tang" Sourdough +TBD Bonus Item!
At least 20% whole wheat - plus time and a few other tricks of the trade to attempt a more San Francisco style sourdough bread. Despite the romantic notion of sourdough bugs rolling in with the bay area fog, they actually live on the surface of the wheat berry, and should only need the right nutrients, temperatures, and coaching to produce a tart sourdough.