In French, a loaf of sourdough bread is “pain au levain,” but this bread is nothing like the bread you buy; it is a real sourdough bread. And uses no commercially produced yeast, for those of you who enjoy baking with starter alone.
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This is a virtual tour of Abigail’s Oven sourdough bakery in Spanish Fork, Utah. The post will take you step by step, as we mill wheat and turn it into bread using 3 Perfect Ingredients®
Read MoreOur children were all adopted as babies, and because they have ancestors from all over the world,...
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A well-planned recipe and bake yields result like this beautiful Stuffed Croque Monsieur Focaccia...
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Starting a sourdough start is simple as adding filtered water to flour every day for a week, stirring, and waiting for nature’s magic. Whole grains, the air in our environment, and even our hands all contribute wild yeast and lactobacilli (LAB) that work together to create a natural product that makes bread rise.
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