Our passion is great bread!
These Kefir Milk Einkorn Tangzhong Buns are fluffy and creamy due to the addition of kefir-milk and tangzhong (water roux). I’ve been reading more about the benefits of Einkorn so I decided to start experimenting with it again. I still have other grains that I enjoy, but I do love working with Einkorn. I also enjoy using the tangzhong method. It seems that a lot
These Whole Grain Poolish Baguettes are made from 100% freshly-milled whole wheat flour. The dough is a simple, lean French-style dough that utilizes an overnight preferment to help develop the flavor and potential of the loaves. Poolish baguettes are some of my favorite loaves to make. Typically, they are made with at least a portion of white flour so when I found these baguettes that
Adjaruli Khachapuri is a boat-shaped bread from Georgia (in Russia), that holds melted salty cheese and a soft cooked egg or sometimes two in the middle. The name Khachapuri has its origins in the words “Khacho” meaning cottage cheese/ cheese curd”, and “Puri” meaning bread. From what I understand, the Georgians often eat it as a snack or for lunch. I enjoyed it for breakfast
These Cranberry Sourdough Rye Loaves, dotted with cranberries, walnuts, and pecans and wrapped in love, are crusty on the outside and chewy on the inside. The flavor is exceptional, especially when you allow the dough to retard in the refrigerator overnight. The result is a lovely not too dense sourdough bread that you would be proud to serve on your table or give as a
These Kefir Milk Pumpkin Spelt Bagels represent a mashup of two ideas I’ve been considering for a while. Pumpkin Bagels have been on my list for several years and utilizing kefir milk as a fermentation method, as opposed to just providing hydration and flavor, is also something I’ve wanted to try. I decided why not combine the two and see what happened. I’ve been culturing
