Salty Einkorn Loaf Part 2
Today is bread baking day. My dough from day 1 looks like this: Cover the container and let it sit to warm back up for two hours: First...
Salty Einkorn Loaf Part 1
This recipe has proven to be a huge hit every time. We're going to use an overnight dough for it instead of a starter. This way, the...
Party Pleaser Part 2
We will put together the party pleaser bread using the starter from yesterday. The starter should look like this: Measure 20g amaranth...
Party Pleaser Part 1
This bread is always a huge hit at team party settings and simply amazing toasted. It's a no-knead recipe and uses a high hydration...
Wholesome Fermented Loaf P2
Today is baking day for our wholesome bread whose dough has been fermenting in the fridge for the past twenty-four hours. My dough looks...
Wholesome Fermented Loaf P1
I was asked recently why I never use cups to measure bread stuffs. The answer has to do with the ease of reproducibility when you measure...
Multigrain Fermenter Day Two
Today is bread baking day. We're going to take the dough we have fermenting in the fridge and make a delicious, aromatic bread out of it....
Multigrain Fermenter Day One
The idea of this loaf came to me in a dream, or perhaps not. But still. Why not make puffy-like-a-cloud bread that's multigrain and that...
Fluffy Loaf Part Two
Today, we are going to use the starter we put together last night to make this fluffy loaf, and then eat it! My starter from yesterday...
