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<p class=MsoNormal><span style='font-size:11.0pt;font-family:"Calibri","sans-serif";
color:#1F497D'>Speaking of food. Nels was also a baker in one of our
favorite Seattle restaurants. I can hardly wait…..<o:p></o:p></span></p>
<p class=MsoNormal><span style='font-size:11.0pt;font-family:"Calibri","sans-serif";
color:#1F497D'><o:p> </o:p></span></p>
<p class=MsoNormal><span style='font-size:11.0pt;font-family:"Calibri","sans-serif";
color:#1F497D'>B. J. Swanson<o:p></o:p></span></p>
<p class=MsoNormal><span style='font-size:11.0pt;font-family:"Calibri","sans-serif";
color:#1F497D'><o:p> </o:p></span></p>
<p class=MsoNormal><span style='font-size:11.0pt;font-family:"Calibri","sans-serif";
color:#1F497D'>From today’s Daily News:<o:p></o:p></span></p>
<p class=MsoNormal><span style='font-size:11.0pt;font-family:"Calibri","sans-serif";
color:#1F497D'><o:p> </o:p></span></p>
<p class=MsoNormal style='margin:7.5pt'><b><span style='font-size:20.0pt;
font-family:"Arial","sans-serif"'>It's all in the dough: New bakery rises in
Moscow<o:p></o:p></span></b></p>
<p class=MsoNormal style='margin:7.5pt'><span style='font-size:10.0pt;
font-family:"Arial","sans-serif"'>By Omie Drawhorn, Daily News staff writer</span><span
style='font-size:11.0pt;font-family:"Arial","sans-serif"'> <br>
June 27, 2008<o:p></o:p></span></p>
<p class=MsoNormal style='margin:7.5pt'><span style='font-size:11.0pt;
font-family:"Arial","sans-serif"'>Nels Peterson said baking bread is like
raising a child. It takes time and care and is a hands-on process from start to
finish.<o:p></o:p></span></p>
<p class=MsoNormal style='margin:7.5pt'><span style='font-size:11.0pt;
font-family:"Arial","sans-serif"'>Peterson recently opened the Panhandle
Artisan Bread Company, located in the Robinson Business Park at 630 N. Almon
St., Suite 110, in Moscow.<o:p></o:p></span></p>
<p class=MsoNormal style='margin:7.5pt'><span style='font-size:11.0pt;
font-family:"Arial","sans-serif"'>He hopes to sell to local restaurants and
grocery stores, and eventually open up a storefront at his bakery space.<o:p></o:p></span></p>
<p class=MsoNormal style='margin:7.5pt'><span style='font-size:11.0pt;
font-family:"Arial","sans-serif"'>He is providing samples and selling bread at
the Moscow Farmers Market today.<o:p></o:p></span></p>
<p class=MsoNormal style='margin:7.5pt'><span style='font-size:11.0pt;
font-family:"Arial","sans-serif"'>Peterson has been working with food for
years, originally as a chef at the restaurant Cafe Spudnik in Moscow. Since
then, he has baked bread at several bakeries, most recently in a tiny town in
Vermont.<o:p></o:p></span></p>
<p class=MsoNormal style='margin:7.5pt'><span style='font-size:11.0pt;
font-family:"Arial","sans-serif"'>"The last bakery I worked in, customers
could come in and we'd walk them through the baking process," he said.<o:p></o:p></span></p>
<p class=MsoNormal style='margin:7.5pt'><span style='font-size:11.0pt;
font-family:"Arial","sans-serif"'>He said he'd eventually like to do something
like that here.<o:p></o:p></span></p>
<p class=MsoNormal style='margin:7.5pt'><span style='font-size:11.0pt;
font-family:"Arial","sans-serif"'>Peterson started with two live cultures in
the fall - one rye and water, the other flour and water - and has been using
them as a base to make his bread since then.<o:p></o:p></span></p>
<p class=MsoNormal style='margin:7.5pt'><span style='font-size:11.0pt;
font-family:"Arial","sans-serif"'>"I don't have kids, so (the bread
starts) are my kids," he said.<o:p></o:p></span></p>
<p class=MsoNormal style='margin:7.5pt'><span style='font-size:11.0pt;
font-family:"Arial","sans-serif"'>Peterson said his bread is made with natural
leaven, which means he uses a wild yeast that makes it rise.<o:p></o:p></span></p>
<p class=MsoNormal style='margin:7.5pt'><span style='font-size:11.0pt;
font-family:"Arial","sans-serif"'>He returned to Moscow last fall to be closer
to his parents after living in various locations across the country.<o:p></o:p></span></p>
<p class=MsoNormal style='margin:7.5pt'><span style='font-size:11.0pt;
font-family:"Arial","sans-serif"'>The idea to start a bakery came to him after
he decided his return to Moscow would be more permanent than originally
anticipated.<o:p></o:p></span></p>
<p class=MsoNormal style='margin:7.5pt'><span style='font-size:11.0pt;
font-family:"Arial","sans-serif"'>He currently has one part-time employee
helping him, Rob Bjerke.<o:p></o:p></span></p>
<p class=MsoNormal style='margin:7.5pt'><span style='font-size:11.0pt;
font-family:"Arial","sans-serif"'>The process of securing a location and taking
the steps to open a bakery has been long and difficult, but Peterson said
"it's a labor of love."<o:p></o:p></span></p>
<p class=MsoNormal style='margin:7.5pt'><span style='font-size:11.0pt;
font-family:"Arial","sans-serif"'>"The process of baking bread is very
romantic; there are a million metaphors about bread," he said. "I
love to see the reaction from people, the look in their eye as they taste the
bread."<o:p></o:p></span></p>
<p class=MsoNormal style='margin:7.5pt'><span style='font-size:11.0pt;
font-family:"Arial","sans-serif"'>He said he decided to open a bakery as
opposed to a restaurant because he wanted to focus on one particular thing.<o:p></o:p></span></p>
<p class=MsoNormal style='margin:7.5pt'><span style='font-size:11.0pt;
font-family:"Arial","sans-serif"'>"With one thing you can own it and have
more control," he said.<o:p></o:p></span></p>
<p class=MsoNormal style='margin:7.5pt'><span style='font-size:11.0pt;
font-family:"Arial","sans-serif"'>Peterson has accumulated recipes over the
years, but he makes them a little different so he can call the end result his
own.<o:p></o:p></span></p>
<p class=MsoNormal style='margin:7.5pt'><span style='font-size:11.0pt;
font-family:"Arial","sans-serif"'>"For the most part the ingredients are
the same as every other bakery in town, but I use a different technique,"
he said. "The deck oven is really special, like a hearth. You put it in,
let it steam and the bread is so much better."<o:p></o:p></span></p>
<p class=MsoNormal style='margin:7.5pt'><span style='font-size:11.0pt;
font-family:"Arial","sans-serif"'>Peterson said you can pronounce everything
when you look at the ingredient labels on his products. He tries to use all
local ingredients in his bread and hopes to eventually use 100 percent organic
ingredients. <o:p></o:p></span></p>
<p class=MsoNormal style='margin:7.5pt'><span style='font-size:11.0pt;
font-family:"Arial","sans-serif"'>Peterson's favorite bread is miche, which is
like a french country loaf.<o:p></o:p></span></p>
<p class=MsoNormal style='margin:7.5pt'><span style='font-size:11.0pt;
font-family:"Arial","sans-serif"'>He said it can take up to 36 hours to make a
loaf of bread.<o:p></o:p></span></p>
<p class=MsoNormal style='margin:7.5pt'><span style='font-size:11.0pt;
font-family:"Arial","sans-serif"'>"It's a long fermentation process,"
he said.<o:p></o:p></span></p>
<p class=MsoNormal style='margin:7.5pt'><span style='font-size:11.0pt;
font-family:"Arial","sans-serif"'>The dough is taken from the culture, mixed
and placed in tubs for up to four hours. It then is stretched on a table and
formed into loaves before being placed on a rack and eventually in the oven.<o:p></o:p></span></p>
<p class=MsoNormal style='margin:7.5pt'><span style='font-size:11.0pt;
font-family:"Arial","sans-serif"'>He said his breads take a lot longer than
normal and are harder on the baker, but the flavor is a lot deeper and the end
result is more rustic and flavorful.<o:p></o:p></span></p>
<p class=MsoNormal style='margin:7.5pt'><span style='font-size:11.0pt;
font-family:"Arial","sans-serif"'>Peterson prides himself on being an artisan
baker.<o:p></o:p></span></p>
<p class=MsoNormal style='margin:7.5pt'><span style='font-size:11.0pt;
font-family:"Arial","sans-serif"'>"Artisan means working with your hands
and baking on a hearth," he said. "I'm fascinated by bread. There's
always more to learn and I love it."<o:p></o:p></span></p>
<p class=MsoNormal style='margin:7.5pt'><span style='font-size:11.0pt;
font-family:"Arial","sans-serif"'>n For information call (208) 882-5999 or
panhandleartisanbread@live.com<o:p></o:p></span></p>
<p class=MsoNormal style='margin:7.5pt'><b><span style='font-size:11.0pt;
font-family:"Arial","sans-serif"'>Omie Drawhorn</span></b><span
style='font-size:11.0pt;font-family:"Arial","sans-serif"'> can be reached at
(208) 882-5561, ext. 238, or by e-mail at <a href="mailto:odrawhorn@dnews.com">odrawhorn@dnews.com</a>.<o:p></o:p></span></p>
<p class=MsoNormal><span style='font-size:11.0pt;font-family:"Calibri","sans-serif";
color:#1F497D'><o:p> </o:p></span></p>
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