Our passion is great bread!
I’ve fallen in love with the ancient grain Einkorn so I jumped at the chance to attend a workshop to learn more about baking with it. The event was hosted by Jovial Foods, and the setting was a beautiful villa nestled in the hills of Tuscany. I wanted to get more practice making different types of bread using Einkorn, and what better way to learn
It’s that time again! Time to reveal the monthly bread for the Bread Baking Babes (BBB). The host for this month’s bake is Karen of Bake My Day and she chose the Wild Rice and Onion Bread from Peter Reinhart’s book Artisan Bread Every Day. Instead of following the recipe as presented, I took a different approach. I went to the back of the book,
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
