My recent loaf of bread with my milled kamut, I increased my levain to 50% in the final mix with a firm starter, which made for a lighter crumb, delicious and deep flavors. Depending on times, hydration and feeding schedule of levains , this was my happy result with kamut!
Feel free to follow us on social media for the latest news and more inspiration.
I love croissants. I love everything about them. Their layers of texture, from their crispy outside to their buttery...
A Stir The Pots Post My father’s family were working class East European Jews who came to America and settled...
With the recent price hike in eggs, I turned to making Challah. It's a bread that starts with a dough that can even be...
As noted, I’ve got some nice bags of Swiss flour that I’ve often used on my vacations at my sister’s house in Basel....
Beautiful! Amazing crumb…