Our passion is great bread!
Discover our Sourdough Potato Flax Bread – a moist, fiber-rich loaf crafted with a unique blend of white whole wheat, mashed potatoes, potato water, and flax meal. This tasty bread can be enjoyed as a sandwich loaf, toasted, or spread with butter. Why use potato water and mashed potatoes in bread? Using potato water instead of plain water can improve the texture of breads. The
This Mixed Grain Sourdough Fig and Walnut Loaf blends a medley of flours—ranging from all-purpose and whole wheat to rye—into a harmonious base. The loaf is then accentuated with oven-dried figs and toasted walnuts for a complex flavor profile. Orange zest and anise seeds add a touch of citrus aroma and subtle spice, rounding out this unique bread. The Amazing Fig Tree: A Testament to
Sourdough Lebanese Morning Bread (khobz al-Sabah) is a variation of pita bread made with two different types of flours and cornmeal. Using different grains in the dough provides a more interesting texture and flavor than pita made exclusively with wheat flour. Lebanese Morning Bread is the bake of the month for the Bread Baking Babes. Elizabeth, the host kitchen, based her recipe on the
