Our passion is great bread!
This post is about making Sprouted Wheat Poolish Baguettes and baking them in an Emile Henry Ceramic Baguette Baker. Becoming proficient at making baguettes is a goal a lot of bread bakers strive for at some point in their bread-baking journey. Although I’ve made baguettes numerous times, I still find the whole shaping process a bit elusive. So when Emile Henry contacted me several weeks
by David Manitoba, Canada I love experimenting and as a result rarely make the same bread twice though I do have a few favourites such as a malt bread or the Irish Barmbrack. Recently I have tried making coloured bread using pureed spinach for green, pureed blueberries for purple turmeric for yellow and pureed/strained raspberries for pink. Beets made a lovely colour in the dough
Checkout the Ciabatta Roundup of beautiful loaves from the Bread Baking Babes and Buddies. I was the host kitchen for the Bread Baking Babes this month. I always enjoy being the hostess because you get to see how the other bakers take your idea and put their spin on it. I’m never disappointed. The bread I chose this month was a bit tricky due to
I created this Mixed Grain Miche to test a new stoneware baker and use some of the rye and whole wheat flours I got from Carolina Ground a few weeks ago. This miche-style bread is made with an overnight poolish instead of a sourdough levain. I wanted to bake bread and because I hadn’t fed my sourdough starter recently, I decided that utilizing a poolish
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
