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Fostoria Grain. McComb Grain. Blanchard Grain. North Findlay & East Findlay Grain. West Findlay & Mt.
1.(Findlay, OH)We love this restaurant! Best Mexican food anywhere!
Edwardo, the owner, is so friendly and welcoming. You must try it!!!2.(Findlay, OH)We have always been pleased with the food and service here, and today was no exception. But now there is more to praise!
We were very impressed with t.3.(Findlay, OH)I thought the pizza was very good, however when we called to inquire the price of a large w everything except onion, the woman quoted me a price of $3.4.(Findlay, OH)Great food at a great price! We'll be back!5.(Findlay, OH)I ate there and usually on a buffet I can find a few things that I really like. There was nothing good in the whole place.
© Submitted photoChristine and Stephen BlanchardWhen his first ever day of selling at the Milwaukee Winter Farmers Market was canceled with a day’s notice, Stephen Blanchard wasn’t sure what to do. Stuck with a surplus of sourdough bread and nowhere to go, he turned to social media.The response was immediate and he sold out that weekend. Word spread, and he’s now baking specialty sourdough loaves for delivery and pick-up.Every week, he makes sure to have his country wheat available, too. Priced at $3.50, it just covers the cost of his ingredients. It was his wife Christine Burke’s idea, and it is their way of saying thank you and giving back while families are struggling.Look for Stephen’s Artisanal Breads and Baked Goods on Facebook at or email [email protected].
His backgroundI’m in St. Francis, and I grew up in Bay View. I’m actually a mortgage post closer. After you close on the mortgage loan, my job is to clear the loans so another bank will purchase.I wanted a challenge. That’s why I chose bread baking. When I was in my early 20s I learned to cook by myself. I was trying some basic breads, like banana bread.
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Then I started making a sourdough starter, which is what you use to create the dough I have now. Lessons learnedSourdough starter, is just flour and water, and it sits there until you get wild yeast. That is yeast in the air that allows your bread to ferment, rise and fall. I started with that.It utterly failed the first time. I put it aside a bit, then came back to it.
Now I’ve had the same starter the past seven years. Starting a side businessBread was a side project. It is becoming something everyone wants from me. I’ve sold at my office here and there for about the past six months.
I would sell to family and friends. I’d give out my stuff. I was looking into farm markets In Wisconsin. A home baker can bake non-hazardous goods and low-moisture baked goods in their home kitchen.When I reached out to the winter farm market, they got back to me late in the season and asked if I wanted to sell.
That was the beginning of March. I said yes and signed up for the last few markets. Then the coronavirus hit and that was that. I baked 70 loaves that week for the market, and it was canceled. My kingdom for the princess iii. Flour factsMy standard right now is a country wheat, a whole wheat bread.
I mill my flour myself. I get my wheat from (in Mount Pleasant), that’s one of them, and the other is right down in Illinois. They’ve been a huge supplier for me. © Submitted photoStephen Blanchard's home-baked breadFlavor funI have country wheat, and I’ve been offering that to the community for $3.50, just my flour cost, to help with everything going on here. I do dill and white cheddar, cinnamon raisin, roasted garlic and Parmesan, along with a couple walnut varieties, a date, walnut and orange. I’ve done winter spice with nutmeg, cloves, allspice, ginger and cinnamon.
I’ve done a bacon, apple and cheese which has been really popular, but bacon is expensive so I haven’t had much of that right now. Local loveEverything I use I try to source local. I use Spice House for spices, and cheese from Clock Shadow Creamery. His approachWhen I started doing this, I didn’t always like some of the flour I was using. I was using King Arthur, and I liked that. I used some cheaper flours before that, and I didn’t like it. King Arthur tells you the protein level in the flour.
That matters. The higher protein means it is good for breads. Lower protein is good for cookies and pastries.
Most flours don’t tell you this.Then it was ‘what about flour from Wisconsin?’ I learned about Anarchy Acres, where he grows heritage wheat. Red Fife and Marquis are two old wheat varieties, both have unique flavors and make completely different types of bread when you taste them. I thought it would be nice to do (the milling) myself, so I could control what is in my bread and what isn’t. My wife got me a then I went to Charlie Tennessen and asked him if I could buy wheat berries, which he sells to the public. Ever since, I’ve been making just whole wheat in my breads.
It is not the whole wheat you find in most stores. The entire wheat berry is in the bread. I will sift some of the flour to remove the heavier pieces and allow a lighter loaf, but it is still 100% whole wheat and I can blend different flours for the flavor I want.
© Submitted photoStephen Blanchard's home-baked breadTaking timeOne batch of bread takes a day and a half I used to bake always in Dutch ovens, because that allows the consistency even if you mess up with shaping. Since I’m now baking in the amount I bake, I have two big baking sheets that allow me to do six loaves at a time. Making his markI always shoot for a little darker loaf. More and more, I score my round loaves with an S, too, just because it is simple and I know it is my bread that I made. How to orderI’m doing online and email orders at this time. I put out a post in the beginning of the week telling people the varieties I’ll be making and asking for orders.Fork. Explores the everyday relationship that local notables (within the food community and without) have with food.
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