The one-pound boules are fabulous for bread or dipping bowls, or if you’re baking for one or two and want to freeze or give away the second loaf. Both sizes make decent size sandwich bread. TIP: This recipe c
I would say Chad Robertson and Elisabeth Prueitt at Tartine were my food mentors. They taught me that color can be a flavor and that salt is the most important thing in a recipe.What was the first dish you ever cooked yourself?I cooked Sloppy Joes for my older brother, with fresh alphab...
This is pretty good, for as healthy a bread as it is. I did make some substitutions to use the things I had on hand (I was out of sunflower seeds and didn't have any millet, so I doubled the amount of all the other seeds called for in the recipe). I also cut the sugar down...
I would like to change the taste a bit — would it be ok to eliminate the whole wheat flour and just use bread flour? I’m thinking for trying Montana Prairie Gold flour. Should I adjust the recipe? I would still use the soaker with the grains you recommend. One more question — ...