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
Sourdough KAMUT Biscotti with Almonds and Anise
These Sourdough KAMUT Biscotti, have a deliciously crunchy texture and nutty flavor, and would make a delightful treat to serve with coffee or tea. The monthly challenge for the Sourdough Surprises Baking Group is Biscotti. I love making biscotti so I didn’t want to miss out on this one. My version is made with sourdough and includes toasted slivered almonds, lemon zest and crushed anise.
Naturally Sweet and Tender Sprouted KAMUT Bread
Incorporating sprouted grains into loaves makes them more easily digestible and improves the nutritional quality of the bread. Using sprouted wheat also allows the natural sweetness and tenderness of the wheat to shine through. I’ve experimented with different types of sprouted breads over the past several years. So I was delighted when Peter Reinhart released his new book, Bread Revolution, which focuses on breads
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