Spelt Peach Sourdough with Dates and Amaranth — by Unknown on Tuesday, August 18, 2015

0 comment

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 — by Unknown on Sunday, August 2, 2015

0 comment

Local Flours — by Unknown on Wednesday, June 3, 2015

0 comment

 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 — by Unknown on Thursday, May 14, 2015

2 comments

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) — by Unknown on Thursday, May 14, 2015

0 comment

  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 — by Unknown on Thursday, May 7, 2015

2 comments

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 — by Unknown on Tuesday, May 5, 2015

2 comments

Photo above shows baked and beautifully layered croissants by Jeff Yankellow .

Asheville Artisan Bread Festival — by Unknown on Monday, May 4, 2015

2 comments

Photo above shows beautifully crafted bread from  Chicken Bridge Bakery   Located in Carrboro, NC

Pain au levain with spelt flour — by Unknown on Wednesday, April 29, 2015

0 comment

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 — by Unknown on Monday, April 27, 2015

0 comment

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 — by Unknown on Thursday, April 23, 2015

0 comment

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 — by Unknown on Sunday, April 12, 2015

0 comment

I love turmeric; not only because of its powerful health benefits, but because of its flavor. I guess I could simply...

Berry Sourdough — by Unknown on Monday, April 6, 2015

0 comment

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 — by Unknown on Sunday, April 5, 2015

0 comment

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 — by Unknown on Wednesday, March 18, 2015

2 comments

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 — by Unknown on Sunday, December 28, 2014

0 comment

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 — by Unknown on Monday, November 10, 2014

0 comment

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 — by Unknown on Sunday, November 2, 2014

0 comment

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 — by Unknown on Sunday, November 2, 2014

0 comment

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 — by Unknown on Tuesday, October 14, 2014

2 comments

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...