Sour Ciabatta II
All we're going to do today is add some more flour and water to the starter from yesterday. We will add a bit more acidophilus also to...
Sour Ciabatta I
For this bread, we're going to double the amount of probiotic acidophilus over two days to get that sourdough aroma and taste without all...
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...
Olive Loaf
I woke up today after having had a dream about how delicious this olive loaf bread was going to turn out. We love black olives, and...
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 One
Whole grain bread can be just as amazing as ones made with all white flours. Dark rye is a favorite in our house. Here's a delicious...
It can't get simpler: no-knead bread
Fresh bread has to be one of life's simplest pleasures.
