It took me awhile, but I’m becoming a fan of rye, particularly rye breads made with sourdough. There are many advantages to using sourdough in rye breads. Besides providing good leavening ability, sourdough provides the benefits of good eating quality, increased nutrition, and good keeping quality. What’s not to like about that! I didn’t have an appreciation for the complexity of rye until recently. Rye
Sourdough Seed Bread
I decided to focus on sourdough this month and so did the Mellow Bakers. The first bread on the list for December is a Sourdough Seed Bread. This is a naturally leavened bread. It is made with a liquid levain, and a flaxseed soaker. The flax seeds provide taste, color and nutrition and toasted sunflower and sesame seeds provide a nutty flavor. I used my
Fougasse and Dinner for 8
Fougasse with Olives is another one of the Mellow Bakers’ November breads. It is a dense, crusty French loaf with an unusual shape and a pronounced flavor. I made the leaf version (without the olives) for my Dinner for 8 group this past weekend. We get together every month for dinner at someone’s house or a restaurant. This month, Sue hosted the dinner. She has
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