Our passion is great bread!
I admit it, I really only wanted to make this bread because it’s baked in a Pullman pan. Vollkornbrot is a 100% rye bread which is a feat in and of itself because without the addition of wheat flour for body, rye usually makes a flat, crumbly, and coarse-grained loaf. I didn’t anticipate liking it. However, I really enjoy using my Pullman pan so I
This Sprouted KAMUT Bread is made with sprouted KAMUT berries, home-milled whole grain Khorasan flour, and regular bread flour. KAMUT® is the name of the brand and not the wheat. The wheat is “Khorasan” wheat. To assure the quality of the organic, heirloom grain, Khorasan, the wheat was trademarked KAMUT®. The word “kamut” comes from the ancient Egyptian word for “wheat.” Khorasan is related to Durum.
I tasted a mango for the first time a few weeks ago at the BlogHerFood11 Conference. The National Mango Board was one of the vendors at the conference and they had samples of different types of mangos. According to the National Mango Board, mangos are one of the worlds most popular fruits. I’m not sure why it took me so long to acquire a taste
I really enjoy breads made with Semolina flour…probably because of the creamy color and nutty flavor it gives breads and pizzas. Bread: A Baker’s Book of Techniques and Recipes by Jeffrey Hamelman has formulas for four different kinds of Semolina breads. The first one I made utilized a yeasted pre-ferment. I adapted the recipe and made it similar to Pane Siciliano, one of my favorite
Pain Rustique is one of the breads we made this month for the Mellow Bakers. Pain Rustique, as the name suggests, is a rustic loaf of bread. It is made with an overnight poolish and shaped freeform in a fashion similar to Ciabatta. Like Ciabatta, the dough is a rather wet dough that you fold during the bulk fermentation to give it more workability. It
