I’ve been experimenting with the ancient grain Einkorn for a few years. I really enjoy the delicate and silky feel of the flour and the mildly spicy flavor it imparts to breads. I’ve tested Einkorn in different types of breads from quick breads to sourdough. It’s a delightful grain to work with, but it does require a few minor adjustments and some practice getting used
Counting down to 2015: 15 Favorite Artisan Breads
I’m counting down to 2015 by showcasing 15 of my favorite artisan breads from 2014. These crusty loaves were made with different types of grains and flours; from ancient grains to not so ancient grains, and baked using a variety of baking methods. Why do so many bloggers post yearend roundups? I’ll tell you why … taking time to reflect on your accomplishments, growth and
Fluffy KAMUT Dinner Rolls, the yeast you can do
These fluffy KAMUT Dinner Rolls are delightful, bite-sized yeast breads that melt in your mouth and smell so good you can hardly resist them no matter what fare they are served with. I enjoy making many different types of bread, and my sons enjoy trying most of them. However, when given a choice, they generally request yeast rolls. So for Christmas Dinner, I decided to