Our passion is great bread!
I’m revisiting Einkorn this month. I keep hearing good things about this grain so I decided it warranted further experimentation. I’m curious to find out how it performs and tastes in recipes that typically call for modern whole wheat flour. For this experiment, I made crackers using only Einkorn flour. Einkorn is called the grain of the ancients. It has a unique light, rich
These Italian Easter Braids are made by twisting and looping the braids to form a circle just big enough to hold an Easter egg in the middle. I was inspired to make these Italian Easter Braids when a friend of mine asked if I had any Easter bread recipes for Challah with dyed Easter eggs. Well, it just so happens that I have a recipe
A couple of weeks ago, I attended the eighth annual Asheville Bread Festival. Asheville is a neat place nestled in the mountains of North Carolina. I love Asheville and when you add bread to the mix, it just doesn’t get much better than that. Even though Asheville has a small population, they have more artisan bakeries than most states. For bread enthusiasts, the place and
I’ve got bagels on my mind. Sourdough Bagels, that is. I’ve been reading about the history of bagels and different techniques for making them, and I was getting really hungry for one. I did what any reasonable bread baker would do… I made some. These sourdough bagels are made with very simple ingredients: sourdough starter, bread flour, salt, water, yeast and malt. Did you
Today is National Waffle Day! It’s also National Flour Month so I decided to celebrate both events by making gluten-free waffles with different types of flour. Flax-Coconut Pancakes are featured on the cover of the March Issue of Food and Wine. I thought they looked divine so I used the same ingredients for the batter, but added a good bit more milk to make these
