Our passion is great bread!
I’ve been in bagel-making mode for the past few weeks. I started with Sourdough Kefir Milk Bagels with Sprouted Wheat and while I was making those, I decided it would be interesting to do a comparison of the same bagels made with different types of fermentation. I made bagels using kefir milk, kefir water, kombucha, and sourdough. This post features Sourdough Kefir Water Bagels. What
These Sourdough Kefir Milk Bagels utilize sourdough and kefir milk as the fermentation agents and include sprouted wheat flour for good measure. Recently, as I was developing a new kefir milk culture, I found myself with an abundance of kefir milk. To use up some of the extra milk, I decided to make bagels similar to the Kefir Milk Pumpkin Bagels I made a while
The bread of the month for the Bread Baking Babes is Fouace Nantaise, a soft, brioche-type bread with a splash of rum and a hint of orange. Created in the 19th Century by winegrowers in La Haie-Fouassière (a town near Nantes, France), this delightful bread is formed in the shape of a six-pointed star and is featured every year during the annual grape harvest festival. Elizabeth,
I had the pleasure of being the host kitchen for the Bread Baking Babes in December. My challenge to the bakers was to make beet bread using any color beets and any type of bread they so desired. This is the round up of the creative beet breads that the Bread Baking Babes and Buddies made. Enjoy! I chose beet bread because of the nutritional
These Braided Sourdough Spinach Loaves have a beautiful green hue due to the inclusion of pureed spinach and matcha green tea powder. The dough is sprinkled with flakes of spinach and when the loaves are baked, the crust darkens, but the crumb retains its lovely green hue. I got the idea to use spinach in this loaf from Shirley, one of the Bread Baking Buddies.
