Our passion is great bread!
This post features Sourdough Kombucha Bagels and although the combination may sound odd, it turned out to be one of my favorites so far. I’ve been making bagels using different types of fermentation and this time I’m using Kombucha. I’ve made bagels with kefir milk, kefir water, and sourdough. To keep the tests consistent, I added sourdough as the leavening agent and kefir (water or
This Orange Citrus Salt is easy to prepare and tastes great sprinkled over chicken, fish, dips, and roasted vegetables. I hadn’t done any preserving in a while so when a friend told me about the Food in Jars mastery challenge, I decided this would be a great way for me to jump back into the canning scene. I missed the January challenge due to my
Jachnun, a bread of Yemenite Jewish origin, consists of a thinly rolled dough baked at a low heat overnight for about 12 hours. Jachnun was the challenge for the Bread Baking Babes this month. This bread totally got me out of my comfort zone, and although I grumbled a bit, it was a fun adventure and I’m glad I tried it – twice. The purpose
This BBQ Chicken Einkorn Pizza Flatbread, made with all-purpose and wholegrain einkorn flour, is inspired by the BBQ chicken flatbread they serve at Bahama Breeze. I’m not a big football fan, but I find that Superbowl weekend provides a creative outlet for conceiving fun food ideas. It had been a while since I had made pizza so I wanted this one to be special. The
These chewy sourdough bagels are made with all-purpose flour, a portion of sprouted wheat flour, water, salt, and sourdough starter. I’ve been in a bagel-making frenzy for the past several weeks. I’ve experimented with all sorts of bagels using different types of fermentation from kefir milk to kefir water to kombucha. After I made the kombucha bagels, I realized I hadn’t posted about plain sourdough
