Two fun bakes this weekend. A Lithuanian Black Rye recipe that I found on IG, and my 40% Whole Grain (Emmer and Einkorn). All the whole grain flours in both breads are fresh milled using berries from Janie's Mill.LITHUANIAN BLACK RYERye Sour100g Whole Rye flour100g Water30g Starter1) Combine ingredients and ferment at 76 deg F for 8-10 hoursScald20g Fermented Red Rye Malt
Inspiration for this loaf came this fall while canning up some of the many cucumbers we grew this year. Garlic dill pickles are something I really enjoy and felt that combination had potential as a bread as well. Happy to say that it turned out quite well. A friend tried it this morning as buttered toast for breakfast and then again as avocado toast for lunch. He's tried many
I love Autumn in the UP. Not only the colors that start popping on the maples, but Autumn means the tomatoes and peppers are ready to harvest!JalapenosFresno Chilis Lots of good peppers this year, so the perfect opportunity to make a garden pepper and sharp cheddar sourdough. This loaf uses a Country Blonde as a base bread with 10% peppers and 20% cheddar as add-ins. The
Honey Blonde Sourdough and How Scoring Effects Loaf Shape thefreshloaf.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from thefreshloaf.com Daily Mail and Mail on Sunday newspapers.