Our passion is great bread!
The bread of the month for the Artisan Bread Bakers’ Facebook group is a Multigrain Bread. The original recipe, from Pastry Affair, makes a simple multigrain bread using the straight dough method. With the straight dough method, the bread is made without any preferment. I changed things up a bit by incorporating an overnight soaker to soften the grains and a sourdough starter to ferment
I’ve been bitten by the cracker bug. Once I started experimenting with different types of crackers, the floodgates were opened, and now I can’t seem to stop making crackers. It’s a whole new world in baking. There are so many possibilities. I’ve made crackers several times a week for the past few weeks. As can be expected, I’ve had some successes as well as some
by Rod (Texas) On this Pacific island, the Upcountry with its rich volcanic soil and bountiful sun is home to many organic gardens. This home-style Upcountry Carrot Bread recipe makes good use of this popular root vegetable, caressing it with a touch of cinnamon, gentle sweetness and orange essence. This is a moist yeast bread that can served with complementary toppings and be eaten with
Today is traditionally known as April Fool’s Day, but more importantly (to bread bakers at least), it’s National Sourdough Bread Day. National Sourdough Bread Day is a great way to celebrate breads made with ‘wild yeast’. Although most people associate sourdough with the ‘sour’ breads made in San Francisco, sourdough bread doesn’t have to be sour – unless of course, you want it to be.
I really enjoy the Herbed Flatbread Crackers made by the Keebler Elves. They are crispy and herby and wonderful, but every time I buy them, I think I really should try making these myself. So I started down the road to discovery to try and make some homemade herb crackers that I like as much as the flatbread crackers. I don’t think the Elves need
