Our passion is great bread!
This Sourdough Spelt Rosemary Loaf was inspired by a sourdough bread I sampled from one of the vendors at the Artisan Bread Festival during the Kneading Conference in Maine. How this Sourdough Spelt Rosemary Loaf came to be I attended the Artisan Bread Fair at the Kneading Conference in Maine and bought a Sourdough Rosemary Loaf from Borealis Bread. My youngest son and I enjoyed
This Pain à l’Ancienne Sprouted Spelt Focaccia is a delicious flatbread that utilizes the delayed fermentation method to develop the dough. Pain à l’Ancienne Focaccia is the bread of the month for the Artisan Bread Bakers FB Group. It is made from high-hydration dough and can be cold fermented in the refrigerator for up to four days. What makes the chilled water method so unique?
I enjoy using Spelt in breads for a number of reasons. It has a delicious, nutty flavor; it’s fairly easy to find in stores or at the farmer’s market; and it’s a genetically unmodified grain. Spelt is one of the super grains. It has 42 chromosomes like modern wheat, but it’s hybridization occurred naturally. It’s a descendant of Emmer and another wild grass. It is
