Our passion is great bread!
It’s been a month since I attended the 2015 Kneading Conference in Maine, but the memories are still swirling around in my head. It was a great experience in more ways than one. I decided to drive to Maine rather than fly so that my youngest son could go with me. He was the navigator. Along the way, we met neat people and learned new
Once there was a little Trappist Monk who was asked to learn the art of baking bread from the Abbey Baker. Twice a week he would bake the white and brown loaves for the monks. The years passed and Brother kept baking bread. The weekly round was a time for him to be alone and watch God’s Miracle of rising bread. Then a time came
I’ve been experimenting with sprouted wheat for a number of years. So when I met Douglas Michael, founder of Columbia Country Bread and Granola, at the Maine Artisan Bread Fair earlier this month, his breads caught my attention. They are made completely with sprouted grains, leavened with natural leaven and include no flour. Although I’ve made loaves with sprouted wheat and no added flour, all
Of Sourdough and Ancient Grains is about a baker who uses Einkorn, Spelt, and other ancient grains and leavens the bread with sourdough instead of yeast. I’m captivated with ancient grains so whenever I learn about other bakers adding these grains to their repertoire, it motivates me to experiment more. A few months ago, as I was scrolling through the feed of the Artisan Bread
This Italian Einkorn Rye Bread, also known as L’Otto di Merano, is traditionally shaped into two balls which are connected at the center to look like a figure eight. L’Otto di Merano, which means Eight from Merano, is an Italian Bread made with a bit of rye and barley malt. As you’ll notice, my version is not shaped like a figure eight. I shaped it into
