Our passion is great bread!
When it’s time to feed your wild-yeast starter, what do you do with the discarded sourdough? By discarded, I’m referring to the cup of starter you’re supposed to pour out before you feed it to reduce the acidic level and keep the organisms alive and kicking. Do you throw the excess sourdough in the trash or wash it down the sink? Does the thought of
The Bread of the Month for the Bread Baking Babes is Beaujolais Bread from A Passion for Bread by Lionel Vatinet. Beaujolais is a red wine from the Beaujolais Region of France. Beaujolais is part of what’s co nsidered the Burgundy wine region, but instead of using Pinot Noir grapes like the rest of the region, Beaujolais is made from the fruity Gamay grape.
My experiment with baking an Einkorn Sandwich Loaf in a hot kitchen produced a fluffy loaf. I’ve been working with einkorn flour for a couple of years, and as with every other type of grain I’ve experimented with, I’ve had some successes and some flops. It takes a little while to get used to how the grain works, especially when compared to regular bread flour,
I’ve fallen in love with the ancient grain Einkorn so I jumped at the chance to attend a workshop to learn more about baking with it. The event was hosted by Jovial Foods, and the setting was a beautiful villa nestled in the hills of Tuscany. I wanted to get more practice making different types of bread using Einkorn, and what better way to learn
It’s that time again! Time to reveal the monthly bread for the Bread Baking Babes (BBB). The host for this month’s bake is Karen of Bake My Day and she chose the Wild Rice and Onion Bread from Peter Reinhart’s book Artisan Bread Every Day. Instead of following the recipe as presented, I took a different approach. I went to the back of the book,
