I think I’ve hit on the perfect sourdough biscuit—they have flaky, moist interiors with crisp golden exteriors and the perfect balance of sourdough tang and sweetness. For years, I’ve been puzzled about how to inoculate the entire biscuit dough with sourdough starter. You don’t want to overwork the dough, so kneading is out of the …
Ancient Grains
This seven-grain sourdough recipe is the perfect blend of ancient and heirloom grains for a robust wheaty flavor and a hearty, chewy texture. Master of the Grain I used my sourdough master recipe as the basic ratio for this heritage loaf. I opted for 34% sifted hard red wheat flour to build strength and give …
Einkorn: Not So Modern, Not So Difficult to Digest Many people who are sensitive to the gluten in modern wheat can enjoy ancient-grain einkorn wheat without issue. Einkorn has less gluten than its modern hybrid relatives, and souring the batter through fermentation breaks down gluten proteins even further. Interestingly, einkorn has never been hybridized and …
Sourcing Organic Sorghum Flour It’s important to use the highest quality organic sorghum flour. My favorite sorghum flour comes from Great River Organic Milling or Food to Live. Fry Batter For All! See what I did there? 🙂 Seriously, though. Dip anything in this batter and watch it transform into a perfectly crispy golden bite …
My honey oat sourdough bread has a lot going for it. If you like crusty, thick, chewy, slightly sweet bread made with whole grains, then this is your recipe! The crumb on this bread is surprisingly airy considering the amount of rolled oats incorporated into it. You don’t have to use only rolled oats, other …
Rye can be a tricky and sticky flour to work with. Here I’ve paired traditional rye flour and classic caraway with protein-rich bread flour and a little whole wheat to give you a light and lofty loaf that is exceptionally easy to work with. If you are new to working with rye flour and you …