Our passion is great bread!
This Whole Grain Spelt Levain is one of the breads featured in the May Issue of Saveur Magazine. They did a story on William Alexander and his breads and this is one of the breads. One of my Facebook friends posted about this issue on Facebook, and I couldn’t wait to take a look at the breads. I really like Mr. Alexander’s methods. I learned
For the May 15th Baking through “Flatbreads and Flavors” FB group bake, Gretchen chose Turcoman Sourdough Bread and Chickpea and Onion Stew. This bread and stew is based on a traditional “local” meal from Turkmenistan, a country in Central Asia about the size of California. The flatbread, also known as Chorek, is made with a sour dough and goats milk and usually contains fried lamb
One of the May breads for the Mellow Bakers is Rosemary and Fresh Cheese Sticks from Dan Lepard’s The Handmade Loaf or The Art of Handmade Bread. I was waiting for the right menu and occasion to bake them. My youngest son came home from college this past weekend so this was a good opportunity to make a special meal. We both love bread sticks
I’ve been experimenting with Einkorn this month so I decided to make a pizza crust using whole grain Einkorn Flour. I invited my taste tester over for pizza night, and to get him engaged in the process, I let him choose the toppings. He likes to watch the Food Network Channel so I thought he might have some good ideas. Turns out, he had some
This Einkorn Bread with Overnight Sponge is a simple recipe for making a soft and flavorful loaf. I’ve been experimenting with Einkorn flour and decided to try a simple whole wheat bread recipe using freshly milled Einkorn and an overnight sponge. This versatile recipe can also be made with regular whole wheat or spelt flour if that’s your preference, offering slightly different flavors and textures.
