Our passion is great bread!
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
The mission of the Bread Baking Babes for March was to make Granary-Style Bread. Tanna of My Kitchen Half Cups invited us to play in her granary sand box, and play we did. As it turns out, authentic Granary Bread is made from a proprietary granary mix that originated in the late 1800s and is manufactured by Hovis Foods in Britain. So with this in
This delightfully humble potato bread makes great toast, and has good keeping quality, due to the inclusion of cooked potato. I learned about this potato bread in the Bread History and Practice FB group. It is described as “bread for toast and butter,” and is found in: Culina Famulatrix Medicinæ: or, Receipts in modern cookery Alexander Hunter (1729-1809) 1806 and subsequent editions https://archive.org/details/culinafamulatri01huntgoog. According to
The Bread of the Month for February for the Artisan Bread Bakers is Multigrain Struan. This loaf can be formed into a log and baked in a loaf pan or into a batard shape and baked on a baking stone with a steam pan underneath. Struan, which means “the convergence or confluence of streams” in Gaelic, is usually made with whatever is available at harvest
Crisp and light with a hint of wheatiness is how I would describe this sprouted wheat pizza dough. If you want an easy wholewheat pizza dough with exceptional flavor, this one fits the bill. The pizza can be mixed and baked on the same day or you can retard the dough in the refrigerator overnight and bake the pizza the next day. I was looking
