Our passion is great bread!
When life gives you lemons, you make lemonade, as the saying goes. The same principle applies to bread. When life (or your oven) gives you a bread that is dense and dry, you make bread crumbs. That’s my story and I’m sticking to it. It’s Day 32 in the Bread Baker’s Apprentice Challenge, and the bread of the day is 100% Sourdough Rye Bread. After
This natural yeast water is made with dried figs harvested from my fig tree and dried in a dehydrator. The sugars and nutrients in the figs attract wild yeasts from the environment, causing fermentation. Yeast water bread is the challenge for the Bread Baking Babes this month. The process that Judy, of Judy’s Gross Eats, shared is made with dried dates, water, and sugar. I’ve
Discover the delicious world of Detroit-style pizza with this small-batch creation, made with a high-hydration dough and baked in a dark pan. Whether you prefer a long ferment for deep flavors, a short ferment for a quick fix, or sourdough, this pan pizza, layered with brick cheeses, pickled jalapeños, pepperoni, and pizza sauce with an optional drizzle of hot honey, will satisfy your cravings. Indulge
