Our passion is great bread!
Jachnun, a bread of Yemenite Jewish origin, consists of a thinly rolled dough baked at a low heat overnight for about 12 hours. Jachnun was the challenge for the Bread Baking Babes this month. This bread totally got me out of my comfort zone, and although I grumbled a bit, it was a fun adventure and I’m glad I tried it – twice. The purpose
This BBQ Chicken Einkorn Pizza Flatbread, made with all-purpose and wholegrain einkorn flour, is inspired by the BBQ chicken flatbread they serve at Bahama Breeze. I’m not a big football fan, but I find that Superbowl weekend provides a creative outlet for conceiving fun food ideas. It had been a while since I had made pizza so I wanted this one to be special. The
These chewy sourdough bagels are made with all-purpose flour, a portion of sprouted wheat flour, water, salt, and sourdough starter. I’ve been in a bagel-making frenzy for the past several weeks. I’ve experimented with all sorts of bagels using different types of fermentation from kefir milk to kefir water to kombucha. After I made the kombucha bagels, I realized I hadn’t posted about plain sourdough
I’ve been in bagel-making mode for the past few weeks. I started with Sourdough Kefir Milk Bagels with Sprouted Wheat and while I was making those, I decided it would be interesting to do a comparison of the same bagels made with different types of fermentation. I made bagels using kefir milk, kefir water, kombucha, and sourdough. This post features Sourdough Kefir Water Bagels. What
These Sourdough Kefir Milk Bagels utilize sourdough and kefir milk as the fermentation agents and include sprouted wheat flour for good measure. Recently, as I was developing a new kefir milk culture, I found myself with an abundance of kefir milk. To use up some of the extra milk, I decided to make bagels similar to the Kefir Milk Pumpkin Bagels I made a while
