Our passion is great bread!
Of Sourdough and Ancient Grains is about a baker who uses Einkorn, Spelt, and other ancient grains and leavens the bread with sourdough instead of yeast. I’m captivated with ancient grains so whenever I learn about other bakers adding these grains to their repertoire, it motivates me to experiment more. A few months ago, as I was scrolling through the feed of the Artisan Bread
This Italian Einkorn Rye Bread, also known as L’Otto di Merano, is traditionally shaped into two balls which are connected at the center to look like a figure eight. L’Otto di Merano, which means Eight from Merano, is an Italian Bread made with a bit of rye and barley malt. As you’ll notice, my version is not shaped like a figure eight. I shaped it into
These Sourdough Einkorn Scones, made with wholegrain einkorn pastry flour, are filled with dried blueberries and lemon zest. This month marks the 3rd anniversary of the Sourdough Surprises Baking Group. For the monthly bake, we had the opportunity to make or revisit the sourdough surprise of our choice. Since I started baking with this group late in the game and skipped several months due to my
