Our passion is great bread!
When Kelly, the host kitchen of the month for the Bread Baking Babes, described this Pain Bouillie Porridge Bread, she mentioned that it went well with soups and stews, and made great toast. It sounded like the perfect bread for the Harvest Season. THIS POST MAY CONTAIN AFFILIATE LINKS. FOR MORE INFORMATION, PLEASE VISIT THE PRIVACY POLICY PAGE. It starts with a mush or
This Einkorn Pumpkin Stout Sourdough with Seeds is a remake of an old favorite. It’s based on a bread we made in the Artisan Bread Bakers FB group several years ago. The original was made with bread flour, rye, pumpkin puree, and stout. This updated loaf is made with all-purpose Einkorn flour, rye, pumpkin puree, stout, and toasted pumpkin seeds for added appeal. I’ve heard
This Spelt Buckwheat Loaf, leavened with a rye starter and filled with Caramelized Onions, is an adapted version of the Caramelized Onion Bread from the book Ben Cuit. Tanna chose this aromatic bread for the 8th Anniversary of the Bread Baking Babes. I’m delighted to celebrate their 8th Anniversary with my rendition of the “Ben Cuit” bread. I enjoyed the depth of flavor and the
