Our passion is great bread!
An enthusiastic group of bakers joined with Michelle of BigBlackDogs to bake breads from the Healthy Bread in Five Minutes book. The challenge doesn’t officially begin until January due to everyone’s hectic schedule during the holidays; however, the authors have provided us with some bonus breads to bake in the meantime. The featured bread for November is Pumpkin Pie Brioche. Pumpkin Pie Brioche The
This Harvest Wheat Sheaf recipe makes a festive loaf to display on your Fall table. Made with a portion of sprouted wheat berries, it’s an edible and fun Fall project. I’ve really been enjoying Fall this year. The colors have been so vibrant and beautiful that I’ve just been in awe. The Harvest Moon was particularly awesome this year and it inspired me to create
The 25th bread in the Bread Baker’s Apprentice Challenge is Pizza Napoletana. I love making pizza! I’ve been really psyched about trying this one. I agree with Peter Reinhart’s contention that it is the crust, not the toppings, that make a good pizza. For some time now, I’ve been on a quest to find Pizza Nirvana, and I do believe this pizza crust has earned
Altamura Semolina Bread incorporates semolina flour as well as a sponge of whole wheat and all-purpose flour for a beautiful, rustic texture. It’s a delightful bread! I enjoy breads made with semolina flour and this bread is no exception. Semolina flour feels gritty when dry, but doughs made with this flour become smooth and silky and very easy to work with. Altamura is a town
Over the past several weeks, I’ve been reading (devouring rather) Bread Matters: The state of modern bread and a definitive guide to baking your own by Andrew Whitley. This book had been on my reading list for several months so when the publisher contacted me to see if I would like to review it, I was delighted. I definitely recommend this book to anyone who
