The next bread on the Mellow Bakers’ list is made with a whole-wheat levain. The pre-ferment for this bread is considered a poolish because it utilizes a liquid-style culture. However, this poolish is a little bit different. Rather than using baker’s yeast to jump start the enzyme activity, it uses a natural sourdough starter. The recommended flour for levain builds is winter-wheat bread flour made
[ Read More ]
Spelt Bread with Multigrain Soaker
Whole-Wheat Bread with a Multigrain Soaker is one of the breads the Mellow Bakers made in February. The month ran out on me before I could get to it so I added it to my list of breads for March. I made it this past weekend, but decided to change things up a bit and use spelt flour rather than wheat flour. This Spelt Bread
[ Read More ]
Einkorn Apple Bread
It was beautiful and sunny this past weekend in Georgia. The perfect weather for ripening sourdough and baking bread. I decided to take advantage of the weather to get some needed fresh air and bake this wonderful Normandy Apple Bread. This is another one of the breads the Mellow Bakers made during February. It includes dried apples and apple cider. This bread also utilizes a
[ Read More ]
- « Previous Page
- 1
- …
- 6
- 7
- 8
- 9
- 10
- …
- 16
- Next Page »