Our passion is great bread!
These Heritage Wheat Sourdough Pumpkin Crescent Rolls are lightly spiced, leavened with a wild yeast sourdough starter, and feature two different types of hand-milled whole wheat flour from heritage grains. These delightful rolls are a spin-off of one of my family’s favorite Holiday roll recipes. Over the years, I’ve made different variations of these rolls. Sourdough Einkorn Pumpkin Crescent Rolls Pumpkin Crescent Rolls Sourdough Pumpkin
These lightly spiced Sourdough Baked Cranberry Orange Donuts are made with an enriched dough and include about 15% whole grain spelt flour. They are baked, not deep fried, and make a unique treat for the Holidays or any special occasion. Pat chose Baked Current Doughnuts as the bread of the month for the Bread Baking Babes. I decided to convert mine to sourdough and make
This Dutch Oven Sourdough Sweet Potato Crunch Bread is my latest creation for Fall and Holiday dinner tables. It has the traditional ingredients found in Sweet Potato Crunch, a favorite Holiday dish, but also features flavors and textures you’ll only experience in the bread form. It has become my “go to” bread this Fall. This bread tastes as the name suggests. It’s chewy on the outside
These Mini Sourdough Oatmeal Blueberry Egg Bagels are chewy on the outside with a hit of tanginess due to the sourdough. For the past couple of months, I’ve been playing around with a method that’s been working well so I decided to try it with these bagels. The method I’m referring to is using an overnight Pate Fermentee to provide flavor and structure to the
These Sourdough Steamed Bao Buns with Einkorn are easy to make and remind me of soft and fat taco shells. I filled mine with BBQ-pulled chicken but the possibilities are endless for what you can use to fill them. Bao Buns are the monthly bake for the Bread Baking Babes. Karen of Karen’s Kitchen Stories chose these steamed buns as the monthly challenge for October
