Our passion is great bread!
Do you ever wonder what to do with stale bread; besides giving it to the birds or throwing it in the trash? Since I bake at least once a week, I’m always looking for creative ways to use up stale bread. My favorite way to enjoy bread is to eat it fresh, but artisan breads don’t contain any preservatives so these types of loaves get
This Einkorn Zucchini Bread is made with whole grain einkorn milled on the pastry setting and zucchini from my garden. The other day, I found a giant zucchini growing in my community garden plot. It had been hiding under one of the leaves so I didn’t see it for several days. It finally caught my eye one evening when I went to water my plants.
The theme for Bread Baking Day #69 is Regionale Brote / Local breads. The host of this month’s challenge, Thomas from Der Gourmet, invited us to bake modern breads with adventurous names, or old classics, or perhaps breads that have been forgotten. He reminded us that each region has its own charm and this brings with it great breads. He mentioned breads like Paderborner, Basel
They stayed in their designated corner of the garage for a long time. The white winter wheat berries, along with the buckets of rye, hard red winter and spring wheat berries waited patiently for me to open their sealed containers once again and measure some of the berries into the grain mill to process into flour. Like a child with a new toy who forsakes
When it’s time to feed your wild-yeast starter, what do you do with the discarded sourdough? By discarded, I’m referring to the cup of starter you’re supposed to pour out before you feed it to reduce the acidic level and keep the organisms alive and kicking. Do you throw the excess sourdough in the trash or wash it down the sink? Does the thought of
