For Us Carb Loving Bread Whores

The past week has revolved around breads. We've started our own yeast out of fermented grapes. Made a sourdough starter that we had to care for and feed like a pet for the last week. Kneading till our shoulders became numb and discovering the joy of mixers on the days our shoulders just couldn't.


Made Rye & Walnut Bread that was tender inside with crispy edge. Pita Pockets, Bread with a dark ale as its base, Butter Buns and multigrain buns and clover shaped sesame buns. And though we've had numerous practice with perfecting a baugette, none of us has quite mastered it. They day we do I think we'll bake an extra cake just to celebrate.

We've made some german pretzels...

And a Potatoe, Onion & Rosemary Wheat Bread...

Also some Sticky Buns that went over well. After this course is complete I think I will suffer sugar withdrawls...

A favorite of mine Seven Seed Multigrain Bread. Just a word to the wise make sure you pre-soak all your grains overnight before working them in to the dough. If not you'll cut into the gluten development of the dough which results in unpleasent loaf that's ussually dense and without much rise.