Our passion is great bread!
Jachnun, a bread of Yemenite Jewish origin, consists of a thinly rolled dough baked at a low heat overnight for about 12 hours. Jachnun was the challenge for the Bread Baking Babes this month. This bread totally got me out of my comfort zone, and although I grumbled a bit, it was a fun adventure and I’m glad I tried it – twice. The purpose
These chewy sourdough bagels are made with all-purpose flour, a portion of sprouted wheat flour, water, salt, and sourdough starter. I’ve been in a bagel-making frenzy for the past several weeks. I’ve experimented with all sorts of bagels using different types of fermentation from kefir milk to kefir water to kombucha. After I made the kombucha bagels, I realized I hadn’t posted about plain sourdough
I’ve been in bagel-making mode for the past few weeks. I started with Sourdough Kefir Milk Bagels with Sprouted Wheat and while I was making those, I decided it would be interesting to do a comparison of the same bagels made with different types of fermentation. I made bagels using kefir milk, kefir water, kombucha, and sourdough. This post features Sourdough Kefir Water Bagels. What
