Our passion is great bread!
This post on How to Create a Whole Grain Sourdough Starter is brought to you by The Sourdough School. The Sourdough School is dedicated to educating people on the nutrition and digestibility of sourdough. It works alongside The Sourdough Club course and is run by a small team of passionate bakers, scientists, and best-selling author and sourdough teacher Vanessa Kimbell. The Sourdough School is a
June is Pollinator Month, and I’m celebrating with this Bee Keeper’s Pain de Mie – a rich and buttery, melt-in-your-mouth bread infused with wildflower lavender tea. The tea provides a lovely floral undertone without overpowering the other flavors of the loaf. This Bee Keeper’s Loaf is the featured bread for the Bread Baking Babes. Tanna, of My Kitchen in Half Cups, chose this bread for our
This Early American Cottage Loaf, made with a blend of grains, and formed into a unique shape, is reminiscent of the cottage breads the Pioneers used to bake in cast iron pots over the fireplace. This comfy cottage loaf is the bread of the month for the Bread Baking Babes, and I’m delighted to be the host kitchen. I adapted this loaf from the recipe
These Sourdough Chimney Cakes known as Hungarian Kürtőskalács are hollow funnel cakes made from a slightly sweet enriched elastic yeasted dough and cut into strips or rolled into long ropes. Traditionally, each strip is wrapped around a wooden dowel, brushed over with melted butter, and rolled in granulated sugar. The dough-encased dowels are turned and slow-roasted over charcoal until they turn crisp and a shiny
This Sourdough KAMUT Potato Thyme and Cheese Pavé has a delicious and pronounced cheesy flavor and a soft and spongy texture. Potato Thyme and Goat Cheese Pavé is the bread of the month for the Bread Baking Babes. My version is made with wild yeast (sourdough) and includes about 20% home-milled wholegrain KAMUT flour. I wasn’t able to locate any grated goat cheese so I
