Our passion is great bread!
Struan is the monthly bake for the Bread Baking Babes. My version, which I call Rustic Sourdough Cinnamon Raisin Struan, is made with cooked brown rice, coarse cornmeal, rolled oats, oat bran, and a mix of raisins and cranberries. To give it an over-the-top flavor, the dough is rolled out, brushed with melted butter, and sprinkled with cinnamon sugar. For the finishing touches, the top
This Sourdough Oatmeal Bread, based on a family favorite, is a simple and comforting naturally-leavened honey oatmeal loaf that benefits from an overnight ferment in the refrigerator. It represents the convergence of two personas; project manager and bread baker, and came to fruition due to a simple, yet profound request from my youngest son. A couple of weeks ago, I participated in a workshop on
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
