This homemade French – Style Country Bread is made using the poolish or sponge method. Poolish is kind of a poor man’s (or woman’s) starter. It requires only a little pre-planning and no feedings but yields superb bread nonetheless. It also allows you to adjust the recipe timings to make this loaf fit into your […]
The rustic Italian bread with with a light and airy crumb, perfect for panini sandwiches.
An express version of the classic Polish Farmer’s Bread, packed with a generous portion of flax and sunflower seeds.
This whole-grain sourdough bread contains just enough whole wheat flour to give it its rich, deep, and nutty flavor without making the loaf flat and heavy.
The aromatic starter – made from wheat flour and rye sourdough – gives this bread not only a distinct and rich flavor but also a particularly fluffy crumb. The toasted walnuts add a welcome crunch. Try also my other sourdough breads:
Baking with sourdough is considered the King’s Discipline of bread baking. Sourdough begins with a combination of flour and liquid and can range from the classic starter made entirely with rye flour and water (like the one I’m sharing here with you) to a liquid batter of milk and cornmeal – with many variations in […]