Commercial Yeast… This Is How It’s Made
Sourdough Bialys… 100% Whole Grain Einkorn
Bialys… Sourdough & 100% Whole Grain
The origin of this fabulous bread is Bialystok, Poland. Bialy is short for bialystoker kuchen, and the people of Poland call it cebularz. Unlike the bagel which is irresistibly charming in its own right, the dough for a bialy doesn’t undergo boiling in water. Continue reading “Sourdough Bialys… 100% Whole Grain Einkorn”
Sourdough Pizza Crust… 100% Whole Grain Einkorn
Pizza di buongustaio! What did we just say? The answer… gourmet pizza! The options are quite numerous with pizza that’s delightfully cheesy and extra garlicky with inviting drizzles of seductive, extra-virgin olive oil. Continue reading “Sourdough Pizza Crust… 100% Whole Grain Einkorn”
Measuring Flour… What There Is To Know
Measuring Flour… How To Do It
Unleavened Bread… How To Make It
As the sacred spring festivals of Passover and the Days Of Unleavened Bread draw nearer to us, our high expectations toward those remarkable rises that we have attained through our lavish wild-yeasted leavens roll all the way down to that humble stance of eating the less desirable yet ultra delish flatbread. In this time of abundant rejoicing… Partake of this fabulous flatbread that’s been lovingly prepared with the one of a kind and organic, NON-hybridized and truly ancient, whole grain of einkorn wheat… the best purified water, an exquisite unrefined salt and a superb extra-virgin, olive oil.
Continue reading “Unleavened Bread… How To Make It”