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Eat Bread With Me
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Spelt Peach Sourdough with Dates and Amaranth
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It is summertime and peaches are everywhere. They are hard to resist. Especially here, in the south, where they are so sweet and savory. ...
La Farm Bakery: Interview with Lionel Vatinet
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Local Flours
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The bread above is made with 100% flour from Carolina Ground (75 bread). The ideal type of flour to be used in artisan bread shou...
Peter Reinhart Interview
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Photo credits: Ron Manville I was very fortunate to talk to Peter Reinhart at the Asheville Artisan Bread Festival and he ...
Sprouted Pain au Levain from Bread Revolution by Peter Reinhart (Teaser)
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On a hectic spring afternoon, if I was not careful, I could have be seen as a crazy woman: I took a bread dough with ...
Asheville Artisan Bread Festival Master Class
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On Day 2 of the Asheville Bread Festival, I had the opportunity to attend the Master Class that took place on Sunday from 10 AM to 4:30...
Asheville Artisan Bread Festival Saturday classes
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Photo above shows baked and beautifully layered croissants by Jeff Yankellow .
Asheville Artisan Bread Festival
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Photo above shows beautifully crafted bread from Chicken Bridge Bakery Located in Carrboro, NC
Pain au levain with spelt flour
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If you do a quick search about the health benefits of spelt you are going to want it added into your breads. It seems like a wonderful...
Sprouted Pain au Levain with wild rice and quinoa
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I have made this bread several times, with several variations and I find it very healthy and delicious, so I decided to share the...
Plantain pain au levain with walnuts and sprouted flour
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The truth is that at our house we eat plantains for breakfast almost every day and as we love its flavor, why not turn it into...
Turmeric Sourdough
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I love turmeric; not only because of its powerful health benefits, but because of its flavor. I guess I could simply...
Berry Sourdough
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The idea of making a bread using berry sauce was tempting. I make bread with whatever leftover I have. Some breads turn out reall...
11 th Annual Asheville Artisan Bread Festival
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Every year bread lovers, bakers and enthusiasts flock to the Asheville Bread Festival for a weekend of learning, tasting, dreaming and f...
Teaching Sourdough and having fun with friends
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I had a couple of friends over to Eat Bread With Me and to learn about baking bread. They were my first "students" and I ...
Darth Vader Sourdough
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The lovely Darth Vader, after the Empire Struck Back, invited me over to "Eat Bread With Me". I have to say that he was myst...
Scarlet Beet Sourdough
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This bread turned out to be such a handsome bread. I wanted to try to make a "fun" bread for my daughters. I was very surpris...
THREE QUARTERS Whole Wheat Sourdough
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This bread is so tasty, full of flavor and very soft for a dough with 75% whole wheat. It is actually inspired by my 100% whole wheat...
100 % Whole Wheat Sourdough
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It is a challenge to make good tasting whole wheat bread, it can get too dense or not rise well. This bread is very tasty and is no...
No leftover Sourdough
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This bread is light, crunchy and just the right size for a small family to devour in one meal I have tasted it quite a few times a...
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Turmeric Sourdough
Scarlet Beet Sourdough
Asheville Artisan Bread Festival Master Class
Local Flours
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Asheville Artisan Bread Festival Saturday classes
Asheville Artisan Bread Festival
Rosemary and Yuca Sourdough
No leftover Sourdough
La Farm Bakery: Interview with Lionel Vatinet
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