Our passion is great bread!
Thanks to reader Peter from Australia for sending in this recipe for a 100% Wholemeal Loaf with three different types of seeds. Being from a central European background and living in Australia I grew up with what I call ‘proper bread’ meaning firm grainy or rye breads. I never liked and won’t touch the predominately ‘cheap and nasty’ range of sliced white breads sold in
The bread of the month for the Bread Baking Babes is “Power Bread.” I titled my post “The power of bread” because I experienced some unexpected events this past weekend while preparing this loaf and it reminded me that the best plans are just that – plans. Speaking of planning, it takes three days to make this loaf from start to finish due to the
When you hear the term “artisan bread,” do you automatically think preferment, overnight sponge or sourdough (aka wild yeast)? Usually when I make an artisan loaf, I like to add some sort of preferment or at least let the dough rest in the refrigerator overnight to help develop the flavor. However, this past Saturday, I decided to answer the question: Can you make a
