Our passion is great bread!
The cracker bug hit me earlier this year. I started experimenting with different types of crackers, and haven’t stopped yet. I’ve been making them at least once a week for the past several months. In the midst of my cracker-making craze, I ran across a recipe for sourdough whole wheat crackers. I’ve been testing this recipe for several weeks. I’ve tried other methods, but I
by Rod (Dallas, TX) In this experimental kitchen, a first attempt at a dark rye bread made a sudden turn down a country lane when Teff flour was added to the recipe. With no signposts to guide this culinary meandering and several forks in the lane, the recipe ended with complementary ingredients, a chocolate note and no rye flour. For special gatherings, include individual servings
The bread of the month for the Bread Baking Babes is Whipped Bread. As I was making this bread, the song Whip It! by Devo kept running through my head. I danced around the kitchen, as I normally do while I’m baking, all the while thinking about how to “Whip It! Whip It Good!” as the song goes. I must’ve whipped it too good because
