Irish Soda Bread—Not Just for St. Patrick’s Day
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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Author: Darryl Alder
Decoding the Dark Delight of Rye Bread
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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East Frisian Black Bread
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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Sourdough Pizza Bake: Get Your Bake On!
This Great American Pizza Bake, we’re challenging you to embrace the art of sourdough. Whether you’re a seasoned baker or a curious beginner, there’s no better time to embark on this culinary adventure. We’ll be sharing tips, recipes, and inspiration to guide you through the process, from creating and maintaining your starter to mastering the perfect sourdough pizza dough. We’ll explore different flours, techniques, and baking methods to help you achieve the crust of your dreams.
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Martha Washington’s Sourdough Bread
In the latter part of the 18th century, Martha Washington, the first president’s wife’s handwritten recipes began circulating as a gift for newlywed family members. The pressures on her kitchen to host guests must have been enormous and bread was part of nearly every meal in her home.
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