Our passion is great bread!
The Bread of the Month (BOM) for the Artisan Bread Bakers is Sourdough Rye with Raisins and Cranberries. David, the host for the Artisan Bread Bakers for September, described the bread as, “… a wonderful bread for this time of year, delightful on its own, with a pleasant chew, a tender crumb and a nice crust! You will find it rather joyful!” Unfortunately, the
The Bread Baking Babes decided to make crackers this month. It seems that everyone is catching the cracker bug. This was fine by me. I’m always up to trying different types of crackers. These crackers are called Crunchy Crackers and boy are they ever crunchy! They are filled with seeds on the inside and studded with additional seeds on the outside. This makes for a
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
