I’ve been in bagel-making mode this month. I started with Sourdough Kefir Milk Bagels with Sprouted Wheat and while I was in the midst of making those, I thought it would be interesting to do a comparison of the same bagels made with different types of fermentation. Over the course of several weeks, I made bagels using kefir milk, kefir water, kombucha and sourdough. This
Becoming proficient at making baguettes is a goal that a lot of bread bakers strive for at some point in their bread-baking journey. Although I’ve made baguettes a number of times, I still find the whole shaping process a bit elusive. So when Emile Henry contacted me several weeks ago to offer the opportunity to test one of their ceramic baguette bakers, I gladly accepted.
Crisp and light with a hint of wheatiness is how I would describe this sprouted wheat pizza dough. If you want an easy whole wheat pizza dough with exceptional flavor, this one fits the bill. The pizza can be mixed and baked on the same day or you can retard the dough in the refrigerator overnight and bake the pizza the next day. I was
Have you ever let your wheat berries sprout too long? I’ve baked lots of sprouted breads over the years, and I can’t tell you how many times this has happened to me. In fact, it happened just the other day. Sprouted breads are some of my favorite types of bread because they are healthy and taste great. However, the sprouting process can be a bit
A couple of months ago, a visitor commented on my Sprouted Wheat Bread with no Flour post and asked if I had experimented with making a sprouted bread completely with KAMUT. KAMUT is a heritage grain and a descendent of Emmer wheat. The kernel of this wheat is larger than modern wheat and it has a rich, buttery flavor. Well you know me, I’m always