Our passion is great bread!
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
The Bread of the Month for the Bread Baking Babes is Beaujolais Bread from A Passion for Bread by Lionel Vatinet. Beaujolais is a red wine from the Beaujolais Region of France. Beaujolais is part of what’s co nsidered the Burgundy wine region, but instead of using Pinot Noir grapes like the rest of the region, Beaujolais is made from the fruity Gamay grape.
