Our passion is great bread!
I named this Light Wheat and Rye Bread with Butter because it tastes great with just butter. It’s the type of loaf that serves as a backdrop to the main dish but could also be the center of attention itself. It provides the perfect accompaniment to soup for a light lunch or dinner and also pairs nicely with fruit and cheese. I’ve enjoyed it both
These Sprouted Sorghum Crackers are gluten-free, crispy and delicious! When I tasted some gluten-free Sprouted Sorghum Crackers at the Asheville Bread Festival, I wasn’t expecting to actually enjoy them. I was pleasantly surprised. I took a bite and exclaimed “Oh! these are good!” The sample test worked. I bought some of the sprouted sorghum flour to make crackers myself. I also bought some other
The term rustic can mean different things to different people. When it is used to describe bread, it generally refers to a loaf made with different types and coarseness of flours. Whole grain flours, such as whole wheat and rye, are typically added to give breads a rustic appeal because they provide more substance and flavor and a coarser texture than breads made completely with
The fragrant aroma of rosemary used to greet me every time I walked out my front door and down the walkway. Until this past winter that is, when my huge rosemary bush bit the dust. The rosemary bush grew beside the rose bush which is right next to the driveway. It started out as a little plant, but kept growing and multiplying until it got
The monthly challenge for the Sourdough Surprises Baking Group is Hot Cross Buns. As it happens, the 20th of the month (the day we normally post our breads) falls on Easter. And, my youngest son is celebrating his birthday this week. So I made these Sourdough Hot Cross Buns to commemorate both occasions. I combined the ingredients from two different recipes and came up with
