Our passion is great bread!
I met some representatives from Bob’s Red Mill at the BlogHerFood Conference in Atlanta in May. I really enjoy using their grains so I was excited when one of them contacted me last week to let me know that Bob’s Red Mill launched its first ever “Spar for the Spurtle” Porridge Making Contest! It sounds like a lot of fun so I decided to share
I hope everyone has been enjoying their summer so far. I’ve been taking a break from baking for a few days to enjoy the Fourth of July Holiday weekend with my family. I figured you wouldn’t mind because I have a lovely roundup of breads from the BYOB Bakers to share with you. Please enjoy the July BYOB roundup of breads and other baked goods.
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
