Our passion is great bread!
Have you ever looked longingly at those exquisitely scored breads that show up in your Facebook, Instagram, and Pinterest feeds and thought I could never do that? Me too. I’ve gotten pretty good at scoring deep cuts and creating different patterns in the dough to help the loaf open up during baking, and sometimes even achieving the coveted “ear,” but I didn’t think I had
These Birotes Salados Mexican Sourdough Sandwich Rolls are very crusty and have a nice sour flavor. To make the traditional sandwich, they need to be “sturdy” so they can stand up to being drenched with a ladle full of tomato sauce. This bread is unique to Guadalaja, Mexico, and is used for Tortas Ahogadas — sandwiches made with carnitas, pickled onions, refried beans, and two
This post on How to Create a Whole Grain Sourdough Starter is brought to you by The Sourdough School. The Sourdough School is dedicated to educating people on the nutrition and digestibility of sourdough. It works alongside The Sourdough Club course and is run by a small team of passionate bakers, scientists, and best-selling author and sourdough teacher Vanessa Kimbell. The Sourdough School is a
June is Pollinator Month, and I’m celebrating with this Bee Keeper’s Pain de Mie – a rich and buttery, melt-in-your-mouth bread infused with wildflower lavender tea. The tea provides a lovely floral undertone without overpowering the other flavors of the loaf. This Bee Keeper’s Loaf is the featured bread for the Bread Baking Babes. Tanna, of My Kitchen in Half Cups, chose this bread for our
This Early American Cottage Loaf, made with a blend of grains, and formed into a unique shape, is reminiscent of the cottage breads the Pioneers used to bake in cast iron pots over the fireplace. This comfy cottage loaf is the bread of the month for the Bread Baking Babes, and I’m delighted to be the host kitchen. I adapted this loaf from the recipe
