We recently made a sourdough loaf with half wheat and half barley flour, and it was fantastic. Our next experimental loaf? Buckwheat!
Winter often means fewer eggs, so vegan recipes are especially welcome. Despite the fact that most people think of challah as a very eggy bread, it can be eggless and delicious…thanks to an ingredient that could be considered “waste”!
You probably already know that sourdough bread is delicious, but did you also know about its health benefits? We love our homemade sourdough with wheat and rye flours…and, now, with barley flour!
There’s something particularly alluring about a crusty brown loaf, especially if it’s fresh out of the oven and filling the kitchen with its seductive fragrance. It whispers softly, insistently, “come cut a piece”. I know it’s crusty on the outside and soft on the inside, and it’s all I can do to keep my hands off until it cools. Bread porn? Perhaps, but when Audrey makes a rye loaf, it’s irresistible.
Diets come and go, and if you’ve ever been on one and followed it strictly, you understand why. I’ve dabbled in several and still enjoy making dishes that are low carb, gluten free, paleo, or vegetarian, for example. One of the more popular diets now is the Ketogenic diet, which is generally low carb and high fat. I wanted to try out the Chewy Keto bagel recipe I found (because who doesn’t love bagels?), and when I realized that I had all the ingredients needed already on hand, I had to try it!