Crunchy Dark Rye - Day 1
We are going to make an aromatic dark rye loaf this time around. We will use two-to-one ratio for the starter to get a more golden color....
Simple Wholesome Pita - Part 2
Today is pita bread baking day! Our dough from day 1 looks something like this: Scrape it off the sides of the container into a ball...
Simple Wholesome Pita - Part 1
To answer the question of whether measuring ingredients using a cup is possible, i.e. without using a scale, the answer is YES! Here's a...
Rustic Boule - Part 2
Today is bread baking day. We're going to add some more flour, water, salt, and yeast to the starter we put together yesterday. Mine...
Rustic Boule - Part 1
I came across a great deal on Golden Buffalo flour the other day. I couldn't resist but buy it and bake a crunchy boule using our awesome...
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...
Sourdough Baguettes - Day 3
Today is bread baking day! Lets get to it. My starter from day 2 looks like this: Measure 30g buckwheat flour: Measure 70g whole wheat...
Sourdough Baguettes - Day 2
Today, we are going to ferment the starter we put together yesterday to get more of the yummy sourdough aroma and flavor. Here's what...
Sourdough Baguettes - Day 1
This bread recipe is fabulously crunchy and has an amazing aroma. Making it is simple since it requires no kneading. We're going to...
