Einkorn has half the phytic acid of modern wheat... and after soaking and souring... you've got a powerhouse grain that boosts mineral absorption, bakes
into beautiful loaves, supports small farms with the highest artisan production standards, and tastes light and delicate... not at all like «health» food.
Not exact matches
I baked it in two
loaf pans (because it still seemed like really wet dough, and I didn't want it spreading all over the place), and... it rose
into tall
beautiful loaves, came out perfectly, and is seriously not only the finest bread I've ever baked, but probably the very best bread I've ever eaten.
I can't tell you how many times I have ruined a
beautiful loaf by lifting it
into that hot pan.
I've been making sour dough bread and rolls for the last year my rolls turn out fine but my
loafs have been falling in the middle I usually do 4 turn of them and some look nice and some don't what am I doing wrong I haven't tried rolling n triangle but doing like my rolls then using a fork on top to get rid of air bubbles my recipe makes 3
loafs yours look
beautiful how much dough do u put
into a pan my is about 1.20 lbs.
A very
beautiful loaf of bread, pretty as a picture, studded with sunflower seeds, chia and almonds, golden around the corners and begging me to slice
into it.
I love this bread because it's kneadable and you can shape it
into a
loaf and score
beautiful patterns on the crust.
Ancient grains are naturally low in gluten, easy to digest and (once you know the secret) are surprisingly easy to turn
into bakery -
beautiful loaves of bread.