Our passion is great bread!
I’ve been experimenting with sprouted wheat for a number of years. So when I met Douglas Michael, founder of Columbia Country Bread and Granola, at the Maine Artisan Bread Fair earlier this month, his breads caught my attention. They are made completely with sprouted grains, leavened with natural leaven and include no flour. Although I’ve made loaves with sprouted wheat and no added flour, all
Of Sourdough and Ancient Grains is about a baker who uses Einkorn, Spelt, and other ancient grains and leavens the bread with sourdough instead of yeast. I’m captivated with ancient grains so whenever I learn about other bakers adding these grains to their repertoire, it motivates me to experiment more. A few months ago, as I was scrolling through the feed of the Artisan Bread
This Italian Einkorn Rye Bread, also known as L’Otto di Merano, is traditionally shaped into two balls which are connected at the center to look like a figure eight. L’Otto di Merano, which means Eight from Merano, is an Italian Bread made with a bit of rye and barley malt. As you’ll notice, my version is not shaped like a figure eight. I shaped it into
Today, my featured guest blogger is Sissy from the blog Eat Bread with Me. I met Sissy a couple of months ago at the Masters Bread-Baking Class at the Asheville Bread Festival. During the masters’ class, we learned more about bread-baking through hands-on demonstrations, but we also had the opportunity to network with other bakers around the country. I wanted to showcase Sissy’s bread because
This is part two of my interview with Ron Nehrig. In part one, we learned about growing wheat and other grains. If you missed the first part of the interview, go here to read it first. This is truly a local farm-to-table story and you don’t want to miss anything. Interview with Ron Nehrig -Part 2: Milling Grains for Bread Part two focuses on
