Our passion is great bread!
Today, my featured guest blogger is Sissy from the blog Eat Bread with Me. I met Sissy a couple of months ago at the Masters Bread-Baking Class at the Asheville Bread Festival. During the masters’ class, we learned more about bread-baking through hands-on demonstrations, but we also had the opportunity to network with other bakers around the country. I wanted to showcase Sissy’s bread because
This is part two of my interview with Ron Nehrig. In part one, we learned about growing wheat and other grains. If you missed the first part of the interview, go here to read it first. This is truly a local farm-to-table story and you don’t want to miss anything. Interview with Ron Nehrig -Part 2: Milling Grains for Bread Part two focuses on
If you ever have the opportunity to enjoy a loaf made with freshly-ground flour, you’ll know the meaning of good bread. The experience is quite satisfying especially when you mill the flour yourself. Ron Nehrig takes that satisfaction up a notch by growing his own wheat and milling it into flour to make bread. I met Ron a couple of years ago through the Artisan
The bread of the month for the Bread Baking Babes is “Power Bread.” I titled my post “The power of bread” because I experienced some unexpected events this past weekend while preparing this loaf and it reminded me that the best plans are just that – plans. Speaking of planning, it takes three days to make this loaf from start to finish due to the
This Weeknight Semolina Bread is one of my favorites because it can be made completely on a weeknight after work. I enjoy loaves made using a long, slow fermentation as much as the next gal, but sometimes, you just want a simple, no-fuss loaf that can be made in one evening from start to finish. This loaf fits the bill. Disclosure: A few weeks ago,
