I gave my first test to a batch of acorn bread, shared recently here by Barbara. Having ordered the acorn flour online, it arrived early afternoon. Using a vigorous levain, I started my first bake with it a few hours later, then baked late that night. The results were great, especially the strength and wobbly dough that came out into a crisp crust and beautifully gelatinous soft crumb. Here it is!
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...
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....
Pan de Yuca The cassava plants found in Africa and Latin America can produce a...
Pretzels, or Brezeln, are the iconic knot-shaped bread from Germanic origins that I can't get enough of, especially...
Interesting – I had no idea you could buy acorn flour at all. I read a post by William Rubel about how to leach ground acorns, and thought it would be fun to try it out.
Processing is something I’m working at now with nixmalization, wonder if that would work? Flour was easy to get and it’s got some vitamins that made this loaf go boom!