Our passion is great bread!
One of the workshops I attended at the Asheville Bread Festival was led by Lionel Vatinet. Vatinet is a Master Baker extraordinaire. During the workshop, Vatinet demonstrated how to shape different types of breads. Watching a Master Baker at work was really something to behold. I hope you enjoy this slideshow of Lionel Vatinet shaping breads at the Asheville Bread Festival as much as I
by Rod (Dallas, TX) I created this recipe because I wanted to add a tasty, moist millet dish to my diet. Savory Millet Loaf Ingredients 1 cup millet 3 cups fresh water 1 lg egg 2 lg egg whites 3/4 cup vegetable broth 1/3 cup unbleached flour 2 tbsp extra virgin olive oil 3 tbsp dried chives 2 tsp summer savory 1/2 tsp garlic granules
by Rod (Dallas, TX) Teff is a nutritious, iron-rich grain that is native to the Ethiopian Highlands of Northeast Africa. While Teff is often used to make injera, a flatbread, this quick bread recipe includes Teff flour in a gently sweetened traditional soda bread. Imagine having recently departed from your comfortable city life and now awaken to a sunrise breakfast on your travel tour’s first
I’m continuing my experiment with different types of grains. I chose barley as the grain of the month for May because I had some purple barley grains that I wanted to sprout. Barley has been around for thousands of years and is believed to be the world’s oldest cultivated grain. It grows to almost three feet in height and can be planted in the spring
It’s that time again. Time to showcase a month’s worth of bread. I’ve been out of town on business and family matters so I haven’t been baking very much the last few weeks, but luckily for you, the BYOB bakers have been staying very busy. They have some wonderful breads and other baked goods to share with you. What is BYOB? BYOB is a yearlong
