Our passion is great bread!
This 100% Whole Grain Sourdough Spelt Oatmeal Bread, made with a “wild yeast’ starter and whole grain spelt is based on my family’s favorite oatmeal bread recipe. I created this bread for National Oatmeal Month which was in January. I baked the loaves in January but didn’t have time to post about them until later. However, this bread is good anytime whether it’s National Oatmeal
This Tartine-Style Sourdough Rosemary Polenta Loaf is crunchy on the outside and very flavorful and moist, but not gummy, on the inside. The inclusion of toasted pepitas and polenta gives it a nice chew. Elizabeth, of blog from OUR kitchen, has jumped full swing into the wonderful world of sourdough baking, and she chose this bread as the monthly challenge for the Bread Baking
This easy Dutch Oven Pain de Campagne integrates two of my favorite bread-baking techniques – the BBA method, as outlined in the Bread Baker’s Apprentice by Peter Reinhart, and the Forkish process, as presented in Flour, Water, Salt, Yeast by Ken Forkish. The resulting loaf is baked in a ceramic Dutch Oven to produce a delightfully crispy crust and an airy, but not too open, crumb.
These Einkorn Champagne Babas are festive, melt-in-your-mouth morsels made with einkon flour, baked in panneton papers, and soaked in champagne. A traditional baba is an open-textured, yeast-leavened cake, occasionally including raisins, moistened with rum and sugar syrup, and sometimes filled with whipped cream or pastry cream. A search on baba provided some interesting history on the origins of this treat, which is also known as Baba
Did you know you could make delicious bread using leftover vegetables? Well you can, and this bread is the proof. These Sourdough Rosemary KAMUT Emmer Loaves are made with leftover roasted vegetables. If making bread that tastes great is not enough to get you motivated, then how about a showcase bread that uses a mixture of grains, includes leftover veggies, and also tastes great? Would
