Our passion is great bread!
This Citrus Pain au Levain with Thyme and Fennel Seeds is a naturally leavened bread and just happens to be one of my favorite artisan breads. I’m the host kitchen for the Bread Baking Babes for June and Pain au Levain is my bread of choice. I love it for the flavor but also because it is such a versatile bread. If there is any
These Kefir Water Spelt Red Pepper Coques are based on a Catalon-style crunchy flatbread. They are topped with a flavorful blend of roasted red peppers and onions which are sauteed in olive oil, then infused with sherry vinegar. A sprinkling of pine nuts adds the finishing touch to these crispy flatbreads. The next time you’re in the mood for some tapas, try these red pepper coques.
If you’re a whole grain lover (and even if you’re not), you’ll adore this Lariano-Style Bread. It is crafted with a mixture of stone-milled red fife and high-extraction wheat flour and utilizes an overnight levain to bring out the flavor and complexity of the grains. When you give the dough an overnight, cold ferment in the refrigerator, it develops more character. And, if you’re brave,
