The best sourdough biscuits you will ever bake need just 5 simple ingredients: discard (or active starter), flour, baking powder, salt, and butter. That is all it takes to make great biscuits for breakfast, lunch, and/or dinner.
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In celebration of #NationalCinnamonDay we explain how we make our Cinnamon Swirl Sourdough Bread and then share 7 great recipes plus more using that bread.
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Packed with whole grains, dried fruit, and nuts, our premium white, whole wheat flour guarantees this harvest loaf will rise well and offer satisfying chew. But this recipe is so good that you will not what to save it just for Autumn time.
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Our popular Country loaf with fresh garlic and rosemary worked right in. It all begins with 70% Abigail’s Flour™ (finely milled whole grain, unheated, unbromated & unfortified) and 30% freshly ground wheat flour, water, olive oil, fresh garlic, sea salt, and dried rosemary.
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August is both #NationalSandwich and National# RyeMonth so we are featuring seven great sandwiches made from Abigail’s Oven Jewish Rye Sourdough Bread for “Sourdoug100Days100ways. Rye bread has been a European stapel for centuries. Its rich, deep flavor pairs with both meat and sweet sandwich ingredients for excellent tasting meals. Here we off just 7 really good recipes.
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