Our passion is great bread!
This Einkorn Pumpkin Stout Sourdough with Seeds is a remake of an old favorite. It’s based on a bread we made in the Artisan Bread Bakers FB group several years ago. The original was made with bread flour, rye, pumpkin puree, and stout. This updated loaf is made with all-purpose Einkorn flour, rye, pumpkin puree, stout, and toasted pumpkin seeds for added appeal. I’ve heard
These Cranberry Sourdough Rye Loaves, dotted with cranberries, walnuts, and pecans and wrapped in love, are crusty on the outside and chewy on the inside. The flavor is exceptional, especially when you allow the dough to retard in the refrigerator overnight. The result is a lovely not too dense sourdough bread that you would be proud to serve on your table or give as a
This Sourdough Buckwheat Rye utilizes a 24-hour cold ferment in the refrigerator to strengthen the gluten and bring out the flavor of the bread. I started working on this bread after attending the Maine Kneading Conference. I brought home one of Derek from Hootenanny’s loaves from the Artisan Bread Fair and enjoyed it so much I wanted to recreate it myself. After my initial attempt,
