Our passion is great bread!
These Sourdough Spelt Onion Pockets, made with 100% spelt flour and filled with an onion/poppy seed mixture, are slightly sweet and nutty. This formula is an adaptation of the recipe from Inside the Jewish Bakery by Stanley Ginsberg & Norman Berg. Don Sadowsky, a member of the Artisan Bread Bakers FB Group, adapted the formula to utilize a sourdough levain. I want to thank Mr.
These Seeded Sourdough Cranberry Spelt Loaves, made with whole grain spelt, filled with cranberries, and wrapped in sunflower seeds, are my interpretation of the spelt rolls Ralph N. shared as the BOM for the Artisan Bread Bakers several months ago. I’ve been in testing mode this year so I made this bread a few times before landing on a combination I liked. I started by
This Sourdough Beet Challah, made with an overnight levain and tinted with red beets, would make a lovely gift or a festive addition to your dinner table. I am the host for the Bread Baking Babes, and I’m delighted to present this Sourdough Beet Challah made with sourdough levain and red beets. I got the idea for making this bread when colorful breads made with
This Fermented Sprouted Porridge Bread is a unique bread made from grains that have been sprouted, then fermented, and cooked into a porridge. If you like a slightly sweet and toothsome wheaty texture, you’ll love this loaf! I used sprouted einkorn grains and spelt flour, but you could make this bread with any wheat grains you choose. This bread takes several days to make, but
When Kelly, the host kitchen of the month for the Bread Baking Babes, described this Pain Bouillie Porridge Bread, she mentioned that it went well with soups and stews, and made great toast. It sounded like the perfect bread for the Harvest Season. THIS POST MAY CONTAIN AFFILIATE LINKS. FOR MORE INFORMATION, PLEASE VISIT THE PRIVACY POLICY PAGE. It starts with a mush or
