Our passion is great bread!
This Sourdough Oatmeal Bread, based on a family favorite, is a simple and comforting naturally-leavened honey oatmeal loaf that benefits from an overnight ferment in the refrigerator. It represents the convergence of two personas; project manager and bread baker, and came to fruition due to a simple, yet profound request from my youngest son. A couple of weeks ago, I participated in a workshop on
This post features Sourdough Kombucha Bagels and although the combination may sound odd, it turned out to be one of my favorites so far. I’ve been making bagels using different types of fermentation and this time I’m using Kombucha. I’ve made bagels with kefir milk, kefir water, and sourdough. To keep the tests consistent, I added sourdough as the leavening agent and kefir (water or
These chewy sourdough bagels are made with all-purpose flour, a portion of sprouted wheat flour, water, salt, and sourdough starter. I’ve been in a bagel-making frenzy for the past several weeks. I’ve experimented with all sorts of bagels using different types of fermentation from kefir milk to kefir water to kombucha. After I made the kombucha bagels, I realized I hadn’t posted about plain sourdough
