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In this bake, I explored how to fold two doughs together to ensure they don’t mix during the bulking phase. Red: 70% beets juice, spelt flour; White: wheat with added oats at 75% water. The taste is more admirable than pure beets bread, as you can taste two different textures and flavors as you eat […]
Walking through local woods, I was delighted to discover that Elderberries were in full bloom. It wasn’t hard to find them as their sweet smell was potent. I’m still trying to understand what kind of flavors infuse best with sourdough bread. This created an excellent opportunity for an experiment. I’ve plucked one cup of Elderflowers […]
Inspired by the different things that Alenka is cooking with Spruce Sprouts I decided to try to see if it would work in bread. Initial Internet search didn’t show any prior art in this area. There are some people that bake pastries. Most of the uses for spruce sprouts I found was to mix it […]