Is There Hope For The Gluten-Sensitive Bread Lover? In this article the author, Liza Saturley, discusses the gluten intolerance issue and how it relates to bread. It shows how the use of heirloom varieties of wheat, home (or stone) milling, and natural sourdough starter leavening may offer bread consumption hope to gluten sensitive people. What …

Okay, so if you are a purist you might not like what I did to the Parmesan Olive bread recipe on the No-Knead Bread Variations page, since I cheaped out on some of the ingredients and still got a sort of astonishingly datable  loaf of bread: First of all, I didn’t get the good parmesan …

So, what’s left over from my first foray into baking bread? A few more rookie tips, some crust to deal with, and a discussion of mindshare, or breadshare in this case. First of all I finally solved the “get the dough in the center of the cloche” problem that I mentioned in my one post …

Once your bread has risen the requisite 40 days and 40 nights (actually only 18 hours – but no matter what you call it, for those of us with a short attention span, it’s:  Still. A. Long.  Time.), you are supposed to beat it into submission, or at least spread it out with floured fingers …

It may be amazing but even as a complete beginner you already come up with tips to make life easier for the next generation of bakers. The fact that only two hours separates you and your imaginary followers appears to be no obstacle to the largesse. For example, I must report that the results of …

Okay, so I finally mixed up the flour (and the other “dry ingredients”). And of course I knocked over the yeast, spilling a bunch of it, and made a mess of the flour (more on that later). I’m not the intuitive type when it comes to this stuff, I’m the “do it exactly as they …

Day 2 Found a place on the upper shelf for the cloche and the proofing basket Day 3 Thought about when I might actually bake something Day 4 Listened to the how-to video on no knead bread making Day 5 Put breadmaking on my list of things to do Day 6 Looked at my list …

So I actually showed up at the place where Eric and Denyce do this business. It’s hidden in a forest, and when you look out the window there’s a pond. Idyllic is the word. Love it. So there was no shipping as I picked up a baking cloche, some of the instant yeast, a proofing …

Health Benefits You Can Stomach from Sourdough Baking your own bread and specifically creating sourdough bread provides consumers with innumerable health benefits that they can’t get from mass produced commercial breads. First, bread made commercially has to be created quickly. It’s all about volume, stacking the shelves and selling product. Bread made in massive amounts …

Flavor differences alone are reason enough for many home bakers to choose sourdough starter over conventional yeast as their bread leavening preference. If you then factor in the health findings associated with sourdough baking, the reasons for its use start to look especially compelling. Studies suggest that the microbial and enzymatic activity of sourdough fermentation …