The bread of the month for November for the Artisan Bread Bakers was Pain au Romarin, affectionately known as Sourdough Rosemary Bread. I made these loaves last month, but I waited until December to post about them. A search of Romarin returns some interesting results on Google. You can hunt for international trademarks on the Romarin database or perhaps you might like camping at
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. I’ve had it on my list to make for years, but never got around to it until now. I sampled this bread salad while I was in Tuscany and really enjoyed it. So of course I
I set out to make the sourdough sandwich bread that was featured in the Artisan Bread Bakers Facebook group. One of the bakers shared her recipe for a kid-friendly sourdough with a soft crust. This sounded like a wonderful recipe so I decided to make it immediately. Somewhere along the way, I got the inspiration to try this formula using three different types of flours.
Today is traditionally known as April Fool’s Day, but more importantly (to bread bakers at least), it’s National Sourdough Bread Day. National Sourdough Bread Day is a great way to celebrate breads made with ‘wild yeast’. Although most people associate sourdough with the ‘sour’ breads made in San Francisco, sourdough bread doesn’t have to be sour – unless of course, you want it to be.
Flexible, fermented, and fun! That’s how I would describe these Spelt Sourdough Loaves with Popped Amaranth and Potato. They are flexible due to the timing as well as the ingredients. I started the process Thursday night, but didn’t finish the bread until Sunday afternoon. In addition, I was able to easily adapt the ingredients and the method to suit my schedule and taste. It’s fermented