Our passion is great bread!
by Rod (Dallas, TX) In this experimental kitchen, a first attempt at a dark rye bread made a sudden turn down a country lane when Teff flour was added to the recipe. With no signposts to guide this culinary meandering and several forks in the lane, the recipe ended with complementary ingredients, a chocolate note and no rye flour. For special gatherings, include individual servings
The bread of the month for the Bread Baking Babes is Whipped Bread. As I was making this bread, the song Whip It! by Devo kept running through my head. I danced around the kitchen, as I normally do while I’m baking, all the while thinking about how to “Whip It! Whip It Good!” as the song goes. I must’ve whipped it too good because
These brownies have a very pronounced dark chocolate flavor. They are a little bit tangy from the sourdough, and because this recipe uses less sugar, the bitter chocolate flavor shines through. However, if you prefer a more delicate chocolate flavor, feel free to use a blend of milk chocolate and dark chocolate. Making brownies is the Sourdough Surprise for May. I didn’t realize you could
Hello and welcome! Are you’re wondering where in the world the Bread Experience has been? I’ve been to London to visit the Queen… well, not exactly, but I have been to London, and I did see Buckingham Palace, as well as other parts of England, Scotland, Wales and Ireland. I’m back in the States, but today I’ve jumped on the band, I mean Grain Mill
Home > Spelt Recipes > Filabuster Bread by Rod (Dallas, TX) Upon retirement, Buster finally shared the endurance secret of his serial dissertations at the podium: a generous breakfast slice of this nutritious, organic Spelt flour & flax seed bread, accompanied by a strong sharp cheddar, quartered Red Bartlett and a rational stein of brown ale. Filabuster Bread Ingredients: (more listed in Proof) 1
