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My first use of teff flour came during our Gluten Free Community Bake. Comments made here intrigued me, and I finally got around to experimenting.To get a good taste of the teff flour, I kept the recipe simple. I created a teff flour starter over a 3-day period by using my white flour starter and then doing a 1:4:4 refresh every 8 hours. From there, I used my standard

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

This is my second bake from the book. They refer to the recipe as White French Pullman aka Pain de Mie.I'm enjoying the book so far. A good read, and the author does a good job with telling the history of the bakers and the bakery and how they have developed and grown. Likewise, they do a pretty good job of explaining their methods and how their methods are used in each of the

The vegan butter and plant milk make this recipe 100% vegan and trust us they will rival any traditional scone you compare them to!

There are plenty of options for those looking to merge onto Electric avenue.