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...
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...
Sour Ciabatta III
Today is bread baking day, after a few folds of course, in which we'll get to enjoy the sourdough taste on our ciabatta. The starter we...
Chewy Pita Day Two
Making the chewy pita loaves is relatively straight forward once you've mastered the technique of dividing the dough up into balls,...
Sour Boule Third Day
The hotly anticipated third day is upon us! Today is the day we put together the actual sourdough boule and bake it. Then eat it, of...
Sour Loaf Three
Today is the day we get to eat the sourdough bread we started two days ago - after turning the starter into a dough, then into an amazing...
Royal Rye Two
Today, we're going to use the starter we put together yesterday to make our amazing royal rye loaf. My bubbly starter looked like this:...
Puffy Loaf Actual
This loaf makes the yeast do all the work. Since it uses so very little, the time it takes to put it together helps develop an amazing...
Slipper Left
Ciabatta bread uses a very high hydration (lots of water) dough. A sticky dough like that is a perfect fit for a no-knead bread. All...
