Our passion is great bread!
These sourdough pretzel croissants, made with sourdough instead of yeast, are buttery, flaky, crispy, and light and melt-in-your-mouth. The monthly challenge for the Sourdough Surprises Baking Group is croissants. I made pretzel croissants with yeast earlier this year and enjoyed them a lot. For this bake, I decided to see how the pretzel croissants would perform using sourdough instead of yeast. The timing of this
This Sourdough Toasted Cornmeal Bread, with its unique S-scroll shape, combines the rich flavor of sourdough with the hearty texture of cornmeal in this updated twist on a classic recipe. Toasted Cornmeal Bread has stood the test of time Originally published in 1967, the recipe for Toasted Cornmeal Bread has stood the test of time. I’ve reimagined this classic by transforming it into a Sourdough
Making Panzanella is a simple way to use up stale bread. Also known as Tuscan Bread Salad, Panzanella is made with garden vegetables and day old bread. Tuscans sure know how to do things. They take the simplest of ingredients and make delicious and comforting foods from them. However, don’t confuse simple with tasteless. They may use common ingredients, but these components are of high
