I’ve been experimenting with the ancient grain Einkorn for a few years. I really enjoy the delicate and silky feel of the flour and the mildly spicy flavor it imparts to breads. I’ve tested Einkorn in different types of breads from quick breads to sourdough. It’s a delightful grain to work with, but it does require a few minor adjustments and some practice getting used
Orange Einkorn Biscotti with Nuts and Seeds
The sounds of Jingle Bells and White Christmas played in the background while Charlie, my beautiful, blue-eyed, husky-mix lay contently on the kitchen floor. Charlie was watching me bake, hoping for a morsel or two, but it wasn’t going to happen. This biscotti, enveloped in nuts and orange rind, was for a special get together that evening. No sharing until I got to the Christmas
Einkorn Bread Stuffed w/ Caramelized Onions, Herbs & Cheese
It’s been awhile since I’ve baked with Einkorn. When I experimented with a couple of breads recently, they didn’t turn out so I put the flour aside and started working with different types of flour. I didn’t want to forget the lessons I learned in Tuscany about using Einkorn so I got it back out and used it to make this Caramelized Onion, Herb and
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