Crackers can be a welcome substitute from the crust and crumb of bread. Loave-less last weekend, I whipped up two batches of dip-embracing crackers. The first was a chia and sprouted multigrain, the second a haphazard adaption of a formula from baker Stefano Pibi....
The Phoenix rises from crusty-ashes of an oven – all to say that my micro-baking is reborn. Stay tuned, as I report on my concentrated focus on creating great, marketable loaves of bread from the hot innards of my home kitchen. Watch me heavy-eyed and...
My friend recently asked me a simple formula for müesli bröt. I had a few tested formulas, one straight yeast and the other sourdough. The yeasted one though I decided to tweak and use sourdough . Below are shots of the end product. It turned out well, considering I...
Having a leg of lamb leftovers from the holidays, I decided to put together some home-made souvlaki, starting with freshly baked pita. A good shot of sourdough for a simple flatbread that took only two hours to make from start to finish. Opa!
These little rolls are a simple to produce Italian brioche, though enriched with fewer eggs and substituting extra virgin olive oil for butter. The batch below were made with milled semola rimacinata and sprouted wheat flour. The results were fantastic and contained...
