Our passion is great bread!
The baking mission for Twelve Loaves for September was to bake bread with something sweet or savory from the Farmers Market. My Farmers Market Bread is a sweet and savory, crispy delight. The inspiration for this Rosemary, Fig and Onion Flatbread came across my inbox a few weeks ago and I’ve had it on my list to make ever since. The original version, called
The challenge for the Sourdough Surprises baking group this month was to make pancakes or waffles using a sourdough starter. As I was thinking about what to make, the October Issue of Cooking Light arrived in the mail. In this edition, they feature Whole-Wheat, Buttermilk & Orange Pancakes. They looked and sounded so good, I used them as my inspiration. They described their pancakes as
I’m continuing my quest to use up the flour in my freezer, and find new ways to incorporate sourdough. It gives me an excuse to experiment with new cracker combinations. So far, my experiments have been successful. This time I made Sourdough Spelt and Millet Crackers. I created a spelt levain and paired it with millet, a gluten-free flour. The millet gives the crackers a
I seem to have developed a ritual of making crackers whenever I feed my sourdough starters. It’s a good way to use up discarded starter and enjoy an easy homemade snack at the same time. Such was the case with these Sourdough Einkorn and Barley Crackers. I’ve been making sourdough crackers so much recently you would think I would run out of options; however, it’s
It’s been awhile since I’ve made bread using the Tartine method, but when I saw a beautiful photo of a Tartine bread on Facebook the other day, it inspired me to try it again. That loaf was made with Spelt and white flour. I decided to make Semolina Bread, and substitute all-purpose Spelt for the all-purpose white flour and adapt the method to suit my
