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 Bakers group on FB, I started seeing photos of breads being converted to Einkorn, Spelt and other ancient grains and leavened with sourdough. I liked all
L’Otto di Merano | Italian Einkorn Rye Bread #BreadBakingBabes
L’Otto di Merano, which means Eight from Merano, is an Italian Bread made with a bit of rye and barley malt. It is traditionally shaped into two balls which are connected at the center to look like a figure eight. As you’ll notice, my version is not shaped like a figure eight. I shaped it into two balls, but instead of baking it free-form on a
Sourdough Einkorn Scones with Dried Blueberries #sourdoughsurprises
This month marks the 3rd year anniversary of Sourdough Surprises Baking Group. So for the monthly bake, we were given the opportunity to make or revisit the sourdough surprise of our choice. Since I started baking with this group late in the game and skipped several months due to my schedule, this provided me with lots of choices. I decided to make sourdough scones, and
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