Our passion is great bread!
For this month’s Food in Jars mastery challenge, we had the choice of making jelly or a shrub. I’ve made jelly before so I decided to try my hand at making a shrub. What is a shrub? That’s a good question and one I had to ask myself. The shrubs I’m familiar with are bushy, have leaves, and grow in my front yard. The only
This Sweet Potato Einkorn Sourdough Stout Bread is moist and flavorful and benefits from a double-ferment as well as a cold retard in the refrigerator overnight. This bread mashup is what happens when you take mashed sweet potatoes, stout, sourdough, a little rye, rolled oats, and einkorn flour, mix, and bake it in a Dutch oven combo baker. It is a slightly different take on
Struan is the monthly bake for the Bread Baking Babes. My version, which I call Rustic Sourdough Cinnamon Raisin Struan, is made with cooked brown rice, coarse cornmeal, rolled oats, oat bran, and a mix of raisins and cranberries. To give it an over-the-top flavor, the dough is rolled out, brushed with melted butter, and sprinkled with cinnamon sugar. For the finishing touches, the top
This Sourdough Oatmeal Bread, based on a family favorite, is a simple and comforting naturally-leavened honey oatmeal loaf that benefits from an overnight ferment in the refrigerator. It represents the convergence of two personas; project manager and bread baker, and came to fruition due to a simple, yet profound request from my youngest son. A couple of weeks ago, I participated in a workshop on
This post features Sourdough Kombucha Bagels and although the combination may sound odd, it turned out to be one of my favorites so far. I’ve been making bagels using different types of fermentation and this time I’m using Kombucha. I’ve made bagels with kefir milk, kefir water, and sourdough. To keep the tests consistent, I added sourdough as the leavening agent and kefir (water or
