A few months ago, I participated at a local farmers market. I had a lot of fun extolling the virtues of ancient grains, and comparing and contrasting them to modern wheat. If its one thing I’m passionate about, it’s grains and bread. The process of getting me to the market actually started a few years ago when I decided to maintain a garden plot
Sourdough Einkorn Scones with Dried Blueberries #sourdoughsurprises
This month marks the 3rd year anniversary of Sourdough Surprises Baking Group. So for the monthly bake, we were given the opportunity to make or revisit the sourdough surprise of our choice. Since I started baking with this group late in the game and skipped several months due to my schedule, this provided me with lots of choices. I decided to make sourdough scones, and
How to Make Classic French Bread with Einkorn #einkorn #frenchbread
I’ve been experimenting with the ancient grain Einkorn for a few years. I really enjoy the delicate and silky feel of the flour and the mildly spicy flavor it imparts to breads. I’ve tested Einkorn in different types of breads from quick breads to sourdough. It’s a delightful grain to work with, but it does require a few minor adjustments and some practice getting used
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