7 Benefits from Eating Sourdough Bread
No Foolin’, today is National #Sourdough Bread Day! and we want you to learn the 7 benefits...
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Author: Darryl Alder
Battle of the Ancient Grains: Spelt, Einkorn, Emmer and Khorasan wheat
Baking ancient grains and comparing them side, Nichole Jolly’s “Battle of the Ancient Grains,” offers insights into each grain’s benefits and challenges
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Chelsea Buns, a Very British Cinnamon roll
It is believed that this classic English cinnamon roll was first featured at London’s Chelsea Bun House in the 18th century. It is made with a rich egg-based dough flavored with lemon peel and either cinnamon or mixed spice. Before baking, the dough is smeared with a combination of butter, brown sugar and currants.
In the USA we would serve these for breakfast, but in the UK these are among the top ten tea-time treats. They are usually enjoyed warm, cut into slices and smeared with even more butter.
Dresdner Osterbrot— Stollen for Easter
Osterbrot is a stollen served at Easter time baked with a wide variety of dried and candied fruits. It is often eaten Easter morning warm, but is great in the afternoon served with tea or coffee
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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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