Our passion is great bread!
I’m a little behind (again) on my bread baking for the HBinFive Baking Group. I was supposed to make 10-Grain Bread for the May 1st Bread Braid, but I didn’t quite get to it in May so I made it for the June Bread Braid instead. I changed the recipe to suit the grains I had on hand. I didn’t have the 10-grain cereal mix
Thank you to everyone who entered the Ancient Grains for Modern Meals Cookbook giveaway. We had over 50 entries. What a great response! To determine the winner in the fairest manner, I took all of the entries (from the blog, Facebook and Twitter) in the order received and entered the list of names in the List Randomizer on Random.org. It provided me with a
Is it June already? My, but time flies when you’re having fun. We’ve reached the mid-point for BYOB 2011 and we’re still baking and baking (like the Energizer Bunny). It’s hot outside and even hotter in the kitchen, but that hasn’t stopped the BYOB Bakers. They’re still baking bread with the best of them. I look forward to baking bread with this group throughout the
I’m delighted and honored to be featured, along with several other bread blogs, in Channel 4’s Best Bread blogs. If you’re looking for inspiration for making bread, check out this wonderful list of bread-related blogs. You’ll find expert advice, fuss-free bread making tips, bread-baking inspiration, sneaky short-cuts, information for bread purists, the finer details, fancy breads, a bread-baking forum and fast, time-saving methods for making
I felt like a real baker the other day. I was up at 4:00 am because I couldn’t sleep so I decided to make the best of it and start the pre-ferment for this Five-Grain Bread. This multigrain bread utilizes a Pâte Fermentée (pre-ferment) that takes 12 – 16 hours to do it’s thing so starting it at 4:00 am gave me just enough time
