Whole Baguette 2
Today, we are going to continue working on the whole wheat baguettes by making them actually! My starter from yesterday looks like this:...
Whole Baguette
This time around, we're going to make baguettes that use whole wheat flour and the fabulous sourdough shortcut. As always, this recipe...
Dinkel Wheat Boule 2
The second part of our spelt boule is here. We fill the house with wonderful bread aroma today. We're going to start out with our starter...
Dinkel Wheat Boule 1
This boule tastes incredible and the spelt gives it a wonderful aroma. It'll also smell nice since we're going to use the shortcut method...
Hybrid Loaf III
Today is hybrid loaf day, finally. This story starts in 3300 BCE, which is the date of Einkorn grains, according to carbon dating...
Hybrid Loaf II
The story of the hybrid loaf starts in ancient times. It's 3300 BCE to be specific. You'll need to keep up with the recipe to figure out...
Hybrid Loaf I
We are going to make a hybrid loaf this time around. What's a hybrid loaf? Well, it's a fabulous cross between a ciabatta and a sandwich...
Sour Loaf 3
The amazing loaf of sourdough bread we're putting together today is going to be incredible in both taste and smell. Here's how we're...
Sour Loaf 2
Today, we will continue to make the starter bigger by adding more flour and water to the one we put together yesterday. Mine looks like...
Sour Loaf 1
I decided to use the sourdough recipe (patent pending) to make a simple loaf that we can use for grilled cheese sandwiches. I started by...
