Our passion is great bread!
These Sourdough Brown Rice and Millet Crackers are filled with lots of seeds: sesame, flax and chia seeds. The seeds provide a crunchy and delicious flavor and the brown rice and millet flours provide a unique flavor combination as well as a healthier snack option than your typical store-bought crackers. I’ve mentioned this before, but making crackers is my favorite way to use up discarded
Several years ago, I got a WonderMill Electric Grain Mill and have been using it ever since to grind wheat and other grains into flour. The grain mill has stood the test of time so when the company came out with the WonderMix Kitchen Mixer, I had to try it to see how it measured up to their other products. I have not been disappointed.
This Sourdough Sweet Potato Bread is a unique mashup of sweet potato, red lentil flour, bread flour and a hint of cinnamon. The ingredients blend well to create a slightly sweet and moist loaf with good keeping quality due to the potatoes and sourdough. The concept for this bread has been floating around in my head for over a year. It began when I made
Happy St. Patrick’s Day! Instead of making Irish Soda Bread, I made a new twist on a theme: Sourdough Green Pea and Matcha Bread. This bread solves the age-old issue of how to eat your peas. If you aren’t a pea lover and even if you are, you can now have your peas and eat them too by disguising them in a loaf of sourdough
“She would serve, at a table in the dining room, her basic snack meal available, in an emergency, at almost any hour of the day or night—Le Gouteron pour le Motoriste. It consisted of home-baked rustic-style walnut bread, locally churned butter, a platter of paper-thin slices of mountain-cured sun-dried ham, locally made fresh with goats’ milk cheese, some of Mademoiselle Ray’s superbly light miniature fresh
