I enjoy milling my own grains into flour. There’s something really satisfying about being the miller and the baker. When you mill your own flour, what you get is nutritious whole wheat flour where nothing has been removed. The flour retains the complete endosperm, meaning the bran and germ have not been sifted out as with white flour. I incorporate home-milled flour into breads as
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Pain Bouillie Porridge Bread
When Kelly, the host kitchen of the month for the Bread Baking Babes, described this Pain Bouillie Porridge Bread, she mentioned that it went really well with soups and stews, and made great toast. It sounded like the perfect bread for the Harvest Season. THIS POST MAY CONTAIN AFFILIATE LINKS. FOR MORE INFORMATION, PLEASE VISIT THE PRIVACY POLICY PAGE. It starts with a mush
Take a bite of these Sourdough Einkorn Beignets
As you bite into one of these Sourdough Einkorn Beignets, you’re rewarded with a light and crispy cinnamon sugar crunch and a burst of tangy banana-filled goodness. These exquisite fried treats are the challenge for the Bread Baking Babes for August. Since we are in the heat of the summer, Elle of Feeding my Enthusiasms, the host kitchen for the month, chose a bread that
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