National Pecan Day is celebrated annually on April 14th. To commemorate this special day, try your hand at baking this flavorful Sourdough Whole Wheat Cranberry Pecan Bread. It’s a delicious way to celebrate the versatility and deliciousness of pecans.
Read MoreApril is a month of celebration, where culinary traditions and historical milestones intertwine. This year, we find National Bake Week (April 7-13) coinciding with National Beer Day (April 7), creating a unique blend of flavors...
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Irish soda bread is traditionally a quick bread made with baking soda, but when you leaven this with sourdough starter you will get even better flavor and results.
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Pumpernickel, a dense, dark rye bread, has a rich history and distinct European (especially Westphalian, with its long baking time and complex flavor). Our classic sourdough recipe emphasizes slow baking for deep flavor, involving levain building, dough mixing, fermentation, and baking. Whether enjoyed in its traditional form or a modern adaptation, pumpernickel offers a unique and rewarding bread experience.
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Rye bread is a nutritious and flavorful alternative to wheat bread. Types include light, dark, marbled, and pumpernickel, with whole grain dark rye being the healthiest. Rich in fiber, iron, calcium, and other nutrients, rye supports immune, digestive, metabolic, and heart health, plus strong bones. Choose whole grain when shopping and enjoy it in various ways.
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