Our passion is great bread!
These sourdough pretzel croissants, made with sourdough instead of yeast, are buttery, flaky, crispy, and light and melt-in-your-mouth. The monthly challenge for the Sourdough Surprises Baking Group is croissants. I made pretzel croissants with yeast earlier this year and enjoyed them a lot. For this bake, I decided to see how the pretzel croissants would perform using sourdough instead of yeast. The timing of this
by Rod (Dallas, TX) The unique but complementary soluble fibers of dark rye flour and oat bran are combined with a lesser quantity of bread flour to create a flavorful, moist bread. Less kneading is required since rye flour and oat bran do not benefit much from this preparation. Caraway seeds provide traditional rye bread flavor, but certain herbs and spices also complement
This Einkorn Bread Stuffed with Caramelized Onions, Herbs & Cheese tastes and smells heavenly. The caramelized onions impart a sweet flavor. It’s been a while since I’ve baked with Einkorn. When I experimented with a couple of breads recently, they didn’t turn out so I put the flour aside and started working with different types of flour. I didn’t want to forget the lessons I
October is Pizza Month! I adore pizza so whenever I get the chance to celebrate it, I’m there. I made Pizza Napoletana during the BBA Challenge several years ago, and I liked it. I decided to revisit this dough to see if my pizza-making skills have improved. What inspired me to make this Pizza Napoletana-Style Pizza Dough? Even though this pizza is adapted from one
These Pumpkin Spice Scones with whole grain spelt represent Fall and all my favorite things. These scones will satisfy your sweet tooth. They pair well with tea or your favorite Fall beverage. After visiting Tuscany and experiencing the beautiful countryside and colorful towns, I realized I needed more color in my life and inside the kitchen. So I bought a new teapot. It’s been too
