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flanneldogfarm

Fired up the pizza oven for the first time this ye

Fired up the pizza oven for the first time this year and made a quartet of pies. Sourdough crust. Would’ve liked these shaped a bit better and in some cases, burnt a bit less, but not much. Also took my first stab at a cauliflower crust for a pie I baked in the house. The crust tastes great but has more of a polenta consistency. More experimenting needed.

Just documenting this May *26th!* Wait There’s F

Just documenting this May *26th!* Wait There’s Frost/What’s That Frost?/WTF moment for future reference. At least I don’t feel nearly as bad about not having any plants in the ground yet.

After and before. Seems fitting that on my first d

After and before. Seems fitting that on my first day of vacation from Corp America I finished up this guest bathroom. I wanted to plow through my projects list over the next two weeks, so it’s satisfying to have this knocked out. • When we first moved in, Chris used this spare bathroom for her metal etching and related efforts, which trashed the place pretty well. So, I ripped out the tub and surround and toilet and sink and put in new stuff. • It was good to learn how to drywall (sucks TBH) and I am happy with the floor and shower tiling and the sink cabinet I built for about $50. • It’s small but welcoming and hopefully serves our guests well in the future.

Toasted sunflower sourdough shining in the sunligh

Toasted sunflower sourdough shining in the sunlight. Country loaves with a particularly happy glow. • Yesterday, my usually reliable methods failed me, or I pushed the fermentation time, or something was in retrograde. In any event, my loaves were flat as a pancake. In the past, I would have been agitated and scrambling. • I credit meditation with helping me to accept things as they are. No attraction to ease or aversion to difficulty. I just let things be and move forward. • Today the loaves are fantastic and it’s time to build some new nest boxes and later enjoy some wine. Living in the moment is lovely and certainly feels better than fretting the future or reliving the past.

One of my favorite parts about hosting friends and

One of my favorite parts about hosting friends and Hipcampers (also known as new/future friends) at the farm is making breakfast. Whether you stay in our Peace Portal tiny house, covered wagon, or sleep in a tent, you will get a full breakfast with many local foods, including as many as possible from the farm. Recently I made cinnamon raisin brioche French toast along with fruit, chicken sausage, local maple syrup, local coffee, local milk, local butter. While we don’t call ourselves a B&B, I like to think of what we offer that way: a good place to rest and restore, reconnect with nature, enjoy a campfire and a hot breakfast. And the go explore the beautiful surroundings and things to do in the area.

Gluten-free sourdough loaves now available. I’ve

Gluten-free sourdough loaves now available. I’ve done enough experimenting with these to be comfortable with offering them for sale. This particular bread includes oat, sorghum, and tapioca flours. It also includes honey from the farm and oat flakes. These are available on my website and I can ship them if desired. Also, available at @ashtabula_harborgardens on random Saturdays (you can contact Gallo at the shop or me here to preorder to pickup at HG). Note that these are produced in the same space that I make gluten-full bread with wheat.

Pale ale with rye flakes sourdough loaves, and my

Pale ale with rye flakes sourdough loaves, and my usual country loaves, but in boule shape today. Sourdough bagels too. All organic. All flour from nearby states and Ohio.

It’s the season for very local meals. Asparagus,

It’s the season for very local meals. Asparagus, eggs, dandelion greens all from our farm. Sourdough bagel made on the farm with flour from PA. Ohio morels from @boutrosbrothersproduce. Home-smoked ham with pork from @purplebrownohio. And while the taleggio cheese from @thecheeseshopwsm isn’t local, it’s so damned delicious.

A few weeks ago, @ricospace__ came to visit the fa

A few weeks ago, @ricospace__ came to visit the farm and taught us how to graft apple trees. I was immediately enthralled and have since purchased some vintage grafting knives and a book on the subject. It’s very meditative to bring the rootstock and scion wood together and then nurture the two enough to get them to meld into one tree. Here’s hoping many of the grafts in these pics take and we have some heirloom apple trees on the farm for our elder years and the next steward of this homestead. • Also, a crabapple because they are abloom now and bring me joy, and a giant frog that Chris spotted in one of our ponds. We love their songs.

Gluten-full and gluten-free baking today. Organic

Gluten-full and gluten-free baking today. Organic and home-milled local flour in the country and Ploughman loaves (emmer and einkorn therein). Organic whole grain sourdough bagels. And a pretty legit gluten-free sandwich loaf. These are all available @ashtabula_harborgardens today.

A fun and varied bake day. I channeled @sarah_c_ow

A fun and varied bake day. I channeled @sarah_c_owens I’m making wholegrain loaves with a black emmer scald (Sarah’s recipe), make a loaf of sourdough bagels including the popular dark cherry, got a couple of bagels closer to their fermentation level I’m aiming for, made more seeded carrot walnut sourdough (another Sarah Owens gem), and took my first stab at sourdough donuts, which have pleased several palates and also remind me of the donuts my grandma used to make for me, so I’ll have to make them again for sure.

Spring flower stencils on the sourdough today. Cur

Spring flower stencils on the sourdough today. Curry tomato, pumpkin cranberry, and country loaves. Also tried a couple of different bialy fillings: kraut and chèvre and scotch bonnet jam and chèvre. • For those in the general Ashtabula area, these are available @ashtabula_harborgardens tomorrow.

Had to make a grilled cheese with the jalapeño ch

Had to make a grilled cheese with the jalapeño cheddar sourdough I made this weekend. It did not disappoint. I’m a fan of the two cast iron pan approach to weigh down the sandwich as it griddles away. The raclette cheese from @aldiusa was ideal. A bit of spinach to get a bit of veg in there. Superb.

Busy day today with a couple of lovely orders for

Busy day today with a couple of lovely orders for bread, made some sourdough granola, and my first ever batch of beef jerky. The first bread is my take on an Irish barmbrack loaf, sourdough though. Loaded with raisins, currants, dates, and cranberries, it’s a pleasurable one for sure. The second is my first crack at jalapeño cheddar; early reviews are positive. I like the mild heat of the peppers that permeate the whole loaf and, of course, the cheese. The sourdough granola is damned tasty (@sarah_c_owens does not know the word bland; this is based on her lively recipe). And the beef jerky looked way better going into the oven than coming out, bud it’s tasty and Chris likes it, so it’s a win in my book. I even found a few minutes to sow a handful of radish, spinach, kale, and lettuce seeds this evening. A solid day.

Scenes from today’s bake. My bagel experiments w

Scenes from today’s bake. My bagel experiments were double cherry (cherry juice and morello cherries) and whole wheat with various toppings. The cherry versions are more photogenic; the whole wheat, medical-journal-better for you (for what that’s worth). Also, seeded turmeric loaves (flax and poppy seeds).

Here’s a little video of beloved Beatrice, hangi

Here’s a little video of beloved Beatrice, hanging out on Chris’s arm like she’s a falcon.

I completely forgot to share this interview that @

I completely forgot to share this interview that @voyageohiomag completed with me last October. It’s a quick read where I share a bit more about my baking journey and some perspectives on life in general. I’ll share a direct link in my stories or you can type it in a browser: https://voyageohio.com/interview/inspiring-conversations-with-alan-block-of-flannel-dog-farm-bakery/

Chris and I are so happy to be helping Womensafe w

Chris and I are so happy to be helping Womensafe with their annual gala fundraiser. I am donating a dark cherry pie with a sourdough crust, a less photogenic apple pie with a cheddar-studded crust, and a loaf of country sourdough. She’s donating a beautiful magnolia photo artwork on metal, similar to the milkweed seen here. We are thankful to be guests of @lisarenee28 and to get to hang out with her and @mskimberlydressel tonight. Gosh, we even have to get dressed up! (not sure I have dress pants that will work with my bagel-waistline) • Please consider donating to this incredible domestic violence prevention and recovery organization at www.Womensafe.org

Home milled Glenn wheat from @janiesmill makes up

Home milled Glenn wheat from @janiesmill makes up half of the flour in these pan loaves inspired by my learning from @sarah_c_owens in her Advanced Whole Grains baking class. These cold fermented for 48 hours and the sourdough tang combined with the depth of flavor from the Glenn wheat berries is just phenomenal.

Today I gathered 22 freshly laid eggs. Glorious. L

Today I gathered 22 freshly laid eggs. Glorious. Less than two months ago on the Winter Solstice, I gathered but one egg. We let our hens rest in the winter as nature intends, but as the days lengthen, we are grateful for their increased laying. Soon this means I’ll be selling eggs to some of you again. • Here also are a few videos of the chickens doing what all chickens should: foraging for food, scratching and pecking, eating and fertilizing. • Lastly, early early peach tree buds and reddening branches. We can only hope it stays warm enough not to kill these off. • I am immensely grateful for the life I lead.

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