Our passion is great bread!
These slow fermented light wheat olive oil loaves are infused with a hint of rosemary and utilize an overnight levain to ferment the dough. This bread is similar to the prefermented light wheat olive oil rosemary loaves I made a few weeks ago; however, that version benefited from an overnight biga spiked with instant yeast, whereas these are made completely with sourdough. Why I decided
These light wheat olive oil loaves include three of my favorite things – olive oil, rosemary, and a preferment. The preferment enhances the flavor and texture of the loaves. The dough also includes some home-milled wholegrain flour which lends a lovely color and rustic appeal. I’ve been on an olive oil kick ever since I made this rustic olive oil wreath with the Bread Baking
These Sourdough Cruffins are crisp and lightly caramelized on the outside with buttery and soft layers on the inside. A cross between a croissant and a cinnamon roll, these Cruffins are spread with a spiced sugar filling, wrapped in a sweet spiral, and baked in a popover tray. The first Cruffin is said to have been made in 2013 by Kate Reid of Lune Croissanterie
These homemade sourdough burger buns, made with 30% whole grain spelt, olive oil, and honey, are perfect for sandwiches and burgers. I started working on these buns a few weeks ago when I realized I didn’t have a goto recipe for sourdough burger buns. I do have an easy recipe for light wheat burger buns based on the Healthy Bread in Five Minutes method. However,
This Almond Roll with Blueberries and KAMUT, is a spiraled nut roll made with 30% home-milled wholegrain KAMUT. The cooked filling of finely ground almonds, dried blueberries, lemon zest, milk, and sugar provides a deliciously sweet flavor and the crunchy texture makes a delightful treat. Gigi’s Hungarian Almond Roll is the inspiration for our monthly bake for the Bread Baking Babes. Pat of Feeding
