Our passion is great bread!
These Sourdough KAMUT Biscotti, have a deliciously crunchy texture and nutty flavor and would make a delightful treat to serve with coffee or tea. The monthly challenge for the Sourdough Surprises Baking Group is Biscotti. I love making biscotti so I didn’t want to miss out on this one. My version is made with sourdough and includes toasted slivered almonds, lemon zest, and crushed anise.
This Sourdough Romanian Easter Braid is filled with a delicious paste of finely ground almonds, cinnamon, and lemon zest. It is a wonderful Spring bread. This braided bread is the bread of the month for the Bread Baking Babes. Traditionally, it is served on Easter, but you can enjoy this festive bread anytime. This swirled bread, chosen by Elle, features a beautiful three-strand braid, but what
Senfbrot German Mustard Bread, made with bread flour, rye, and cracked wheat, is filled with cheese and brushed with mustard before being topped with pumpkin seeds. Senfbrot is the bread of the month for the FB group Artisan Bread Bakers. The original recipe, published by a German bakers’ association, Bäko Gruppe Nord, was written in German and scaled for a commercial bakery. Fortunately for us,
This Dutch Oven Emmer Bread with Poolish is made with twenty-five percent emmer flour, an overnight poolish, and baked in an Emile Henry Ceramic Dutch Oven. I experimented with the ancient grain emmer a few years ago, but haven’t worked with it lately because I was having fun using other ancient grains. Recently, I decided it was time to come back to emmer so I
These Sourdough Einkorn Scones, made with wholegrain einkorn pastry flour, are filled with dried blueberries and lemon zest. This month marks the 3rd anniversary of the Sourdough Surprises Baking Group. For the monthly bake, we had the opportunity to make or revisit the sourdough surprise of our choice. Since I started baking with this group late in the game and skipped several months due to my
