Our passion is great bread!
For the past couple of weeks, I’ve been testing Shirley J’s dough enhancer in some of the Healthy Bread in Five Minutes’ breads. The HBn5 recipes call for vital wheat gluten and that’s what I normally use. I had never tried a dough enhancer so when Amanda from Shirley J contacted me to see if I would like to test their dough enhancer, I thought
I got a bunch of apples on my apple-picking excursions and after I made the apple starter, I decided to make some apple butter. As the name suggests, this Sweet and Chunky Apple Butter has chunks of apples in it. It takes apple butter to a whole new level. You can serve it as dessert or on bread or toast. Or, you can do what
This is the 3rd and final post in my Apple Series. In the first post, we learned how to make an Apple Starter using hazy apples. The 2nd post featured Peasant Bread made with the apple starter. This post features Pappa al Pomodoro, an Italian Tomato Soup made with stale Peasant bread and Italian tomatoes fresh from the garden. Tomato Bread Soup is a delicious
This Whole Wheat Tartine bread is similar to Tartine Country Bread, but is made with a greater proportion of whole wheat flour to white flour – about 85% whole wheat. My bread is sweet and nourishing, made from my own wheat, ground in my own mill, and baked in my own oven. Tobias Smollett, Humphrey Clinker, 1771 This Whole Wheat Tartine Bread is my contribution
This post, Part Two in my Apple Series, outlines the process for making Peasant Bread using a sourdough starter made from apples. As I shared in Part One, I went on a hike with a local Meetup group a few weeks ago. Before we went on the hike, we picked apples at an orchard. Then we hiked to a gorgeous waterfall. The view of the
