Our passion is great bread!
These flaky and delicious mini Sourdough Crescent Rolls utilize a much easier lamination method than their cousin, the croissant. They are very versatile and perform admirably when leavened with sourdough instead of dried yeast. I have a love/hate relationship with croissants Over the years, I’ve had my issues making croissants. In fact, on several occasions I had to remind myself to smile because I got
These Einkorn and Spelt Slow Cooker Sourdough Rolls, made with all-purpose einkorn flour and home-milled spelt flour, start with an overnight ferment and finish in the slow cooker. Cooking them in the slow cooker on high results in a tender and flavorful roll. If you are looking to serve something different for dinner or brunch, these slow-cooker sourdough rolls just might be the ticket. I’ve
These slow fermented light wheat olive oil loaves are infused with a hint of rosemary and utilize an overnight levain to ferment the dough. This bread is similar to the prefermented light wheat olive oil rosemary loaves I made a few weeks ago; however, that version benefited from an overnight biga spiked with instant yeast, whereas these are made completely with sourdough. Why I decided
