Our passion is great bread!
This Classic Sourdough Bread for all Seasons and Flours can be made with different types of flours, and baked as a soft crust sourdough sandwich loaf in a loaf pan, or freeform, to please picky kids or adults. However, if you prefer a chewy crust, just bake it freeform on the baking stone at a higher temperature and reduce the bake time. A few weeks
These KAMUT Baguettes, made with KAMUT white flour and an overnight Pâte Fermentée, are great loaves for sandwiches. When I visited the UK last year, I toured around London on the train system with my youngest son. It was definitely an experience! Not a bad one just a little hectic at times trying to make sure we were on the right line and knew which
The Bread of the Month (BOM) for the Artisan Bread Baker’s FB group is Spelt-Wheat Sourdough (modified from a Tartine recipe). I made it exclusively with ancient grains by substituting Einkorn for the regular whole wheat, and all-purpose KAMUT and Spelt flours for the bread flour. I utilized an Einkorn sourdough starter and mixed it with all-purpose Spelt to create the levain. The loaves were
