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
Folded and layered in butter and dusted lightly with sugar, these rich delights, called Kouign amann (pronounced [,kwiɲˈamɑ̃nː] are made in a manner similar to puff pastries. They are light and crisp on the outside with soft layers on the inside and just a hint of sweetness to make you smile. Lien chose these exquisite morsels as the challenge for the 7th Anniversary of the
This One Rise Fennel Loaf is a slightly moist and chewy oat bran bread, complemented with the unique texture of spelt flour, and flavor-enhanced with crushed fennel seeds and dried chives. This dough can also be rolled flat and cut to make pull-apart bread sticks. Submitted by Rod (Dallas, TX) One Rise Fennel Loaf Ingredients: 1 cup spelt flour 1 1/2 cups bread flour 3/4
