I was bored so I messed around with making a heathly tortilla with ground Lentils and White Whole Wheat Flour
Thanks Luciana for posting this recipe.
Gotta love chocolate!
After 4 Fresh Loafians recent trip to KA flour where they took the rye class from master baker Jeffrey Hamelman and the recent spate of posts on altus, my apprentice couldn’t help but devise a baking test to see if we could tell the difference, taste wise, when altus was added to a high percent rye and 100% whole grain bread.
Perfect bread holder for home made Pate Maison.
My last bake was a lemon sourdough which ended up as food for the squirrels unfortunately. I decided to recover from that calamity and baking a good wholesome multi-grain bread.
I thought it was time for Pizza again…
Pepperoni and Capsicum…
Well , I do make Pizza about once a month BUT I thought maybe try a new recipe…
You know how it is…
You use an old faithful….
So now I am being unfaithful to my original recipe….
I suppose that is what being Greedy is all about:)
I love Pizza, I could eat it everyday…
Black manuka raisin flaxseed light rye sourdough flavored with osmanthus flower tea.
I LOVE wine.
I drink wine every single day.
And, I am addicted to baking bread....
Why not!?
My favorite combination : Wine + Bread = Yum :-)
....or my "tinkered with" version. I love Eric's bread but needed to refrigerate the dough for time sake and chose to do that after shaping. I shaped two loaves (used 1/2 recipe), placed in a couche, covered with oil sprayed plastic and refrigerated immediately. The next morning I removed the loaves, placed on the counter while the oven preheated (about 30 to 45 minutes) and baked on a stone with steam for 12 minutes. I rotated the loaves, and baked (I guess) another 30 minutes at 375F.
Several days ago I paid a visit to my friend, a German chef / food and beverage manager of a local restaurant. I sought constructive criticsm and wanted his honest opinion regarding my loaf; I'm referring to the Cumin Walnut Cheese Rye Sourdough Bread.
Upon meeting him, I unexpectedly met a group of his friends---a food and beverage (F&B) consultant, an Austrian chef / baker, and an Indian chef.
