Our passion is great bread!
This Tartine-Style Sourdough Rosemary Polenta Loaf is crunchy on the outside and very flavorful and moist, but not gummy, on the inside. The inclusion of toasted pepitas and polenta gives it a nice chew. Elizabeth, of blog from OUR kitchen, has jumped full swing into the wonderful world of sourdough baking, and she chose this bread as the monthly challenge for the Bread Baking
Did you know you could make delicious bread using leftover vegetables? Well you can, and this bread is the proof. These Sourdough Rosemary KAMUT Emmer Loaves are made with leftover roasted vegetables. If making bread that tastes great is not enough to get you motivated, then how about a showcase bread that uses a mixture of grains, includes leftover veggies, and also tastes great? Would
This Sourdough Spelt Ka’ak Bread is my rendition of Lebanese Bread which is shaped like a purse, sprinkled with Sesame Seeds, and sold on the streets of Beirut. Ka’ak is the bread of the month for the Bread Baking Babes. I decided to make my version using sourdough and a mixture of all-purpose and wholegrain spelt. This version turned out crispy and light on the
