Our passion is great bread!
75% hydration KAMUT Pain Au Levain was my bread experiment last weekend. It has a very mild and wheaty flavor. The BOM (aka bread of the month) for the Artisan Bread Bakers FB Group was a 69% Hydration Pain Au Levain. My version ended up being 75% hydration because it is made with white and whole grain KAMUT, and KAMUT absorbs more water than regular
No Knead Chocolate Spelt and Prune Bread! I know what you’re thinking… prune bread? Umm, no thanks! That was my initial thought when I learned the Bread Baking Babes (BBBs) were making Chocolate Prune Bread this month. It seems the childhood memory of eating prunes in the school cafeteria still haunts me. When I was growing up, the cafeteria sometimes served prunes for dessert. These
This Sourdough KAMUT Focaccia is a flatbread that’s always in fashion as far as I’m concerned. Whether it’s served as an appetizer or as a compliment to the main dish, or as the main dish, it’s such a fun bread to make and it utilizes the simplest of ingredients. I’ve made several different types of focaccias over the years, but the most memorable ones were
The beginning of a new year is a good time to get out of the box and learn a new skill. I was delighted when I was offered the opportunity to take one of Craftsy’s cooking or baking classes. They have several classes that I knew I would enjoy. The only problem was choosing which one to take. Here’s your chance! Enter the Craftsy Food
This Spelt Country French Bread, made with all-purpose and whole grain spelt, utilizes the straight dough method and works well if you want to make a quick loaf for a weeknight meal. I made the dough for this bread in a bread-baking tool called the EZ DOH. It is a manual bread dough mixer created by Ginny, The Loaf Lady! Her marketing manager (aka husband)
