Our passion is great bread!
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
This Einkorn Pumpkin Stout Sourdough with Seeds is a remake of an old favorite. It’s based on a bread we made in the Artisan Bread Bakers FB group several years ago. The original was made with bread flour, rye, pumpkin puree, and stout. This updated loaf is made with all-purpose Einkorn flour, rye, pumpkin puree, stout, and toasted pumpkin seeds for added appeal. I’ve heard
These Sourdough Sprouted Wheat Loaves made with 60 percent sprouted red fife flour, are chewy and nutty due to the inclusion of roasted sunflower seeds. I got the idea for these loaves from the sourdough artisan bread rolls we made for the BOM challenge for the Artisan Bread Bakers FB group. I adapted the formula to utilize a 60/40 ratio of sprouted wheat flour to
These Sourdough Spelt Rye Bread Rolls, shaped like small batards, are baked on a baking stone to produce a chewy crust. This is my version of the Hybrid Bread Rolls shared as the monthly bake (BOM) for the Artisan Bread Bakers FB group. I thought these rolls would work great for a dinner party I attended last weekend. I had planned the timing to a
