Category Archives: Uncategorized
This was a delightful bakery with restaurant. They had wonderful classic bakery products as well as Hawaiian sweet breads. Sadly, however, we didn’t see any whole grain breads.
Friends and fellow bread lovers – I am going to take a sabbatical [unpaid, of course :)] from blogging about whole grain breads for a bit. I hope you keep on baking and developing your own delicious and healthy breads. Please, … Continue reading
I made Lemon Bars based on a recipe in Baking by James Peterson (page274). The only change I made is that I used spelt flour instead of all-purpose and cake flour. The crust turned out pretty well and was tasty. … Continue reading
I missed a week of baking due to the death of a favorite aunt, who lived in another state. Death may be a normal part of life, but knowing that doesn’t necessarily make the passing of a dear person any … Continue reading
This rye bread recipe, based on Rye Bread (page 16-19) in the publication The Best of Fine Cooking Breads(winter 2012), uses two starters: a rye and a wheat starter. Since I was basing this on the Breads recipe the flours … Continue reading
I have been baking quite a bit this past week, but in some cases I wasn’t that thrilled about the results and in other cases I didn’t use whole grains – just went with the white flour recipes. It is … Continue reading