Our passion is great bread!
This White Bean Soup with Kale, from the book Eat Right for Your Sight, is full of nutrients that help maintain healthy vision. Have you heard of Macular degeneration? It’s an incurable eye disease that is the leading cause of vision loss for those aged 55 and older in the United States. It affects more than 10 million Americans. Macular Degeneration is caused by the
These melt-in-your-mouth Sourdough Biscuits are made with “wild yeast” instead of using baking soda or baking powder as a rising agent. When I learned the challenge for the Sourdough Surprises Baking Group for May was to make biscuits, I knew I didn’t want to miss this one. I have been a biscuit lover for as long as I can remember. To me, nothing says “Southern”
These Rustic Flaxseed and Prune Ciabatta-Style Loaves are freckled with prunes and made with an overnight poolish and soaker of flax seeds. I’m the host kitchen for the Bread Baking Babes and Buddies this month. I invite you to bake with us and try your hand at making Flaxseed and Prune Ciabatti-Style Loaves. Over the years, the BBBs have made so many interesting breads, it
This Dutch Oven Emmer Bread is the second artisan boule I’ve made in my Emile Henry Dutch Oven. The Dutch Oven provides the perfect environment for making a big round loaf of crusty bread. The Dutch Oven Emmer Bread with Poolish I made in this ceramic pot a few weeks ago had a nice crumb and flavor. The only issue I had with it was
This Pain à l’Ancienne Sprouted Spelt Focaccia is a delicious flatbread that utilizes the delayed fermentation method to develop the dough. Pain à l’Ancienne Focaccia is the bread of the month for the Artisan Bread Bakers FB Group. It is made from high-hydration dough and can be cold fermented in the refrigerator for up to four days. What makes the chilled water method so unique?
