Category: Health, Nutrition, and Wellness
Sourdough September: a Month Long Celebration of REAL™ Flavor
Sourdough September is a celebration of real sourdough bread. It’s a time to learn how to make it, support local bakeries, and enjoy this delicious and nutritious food.
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How Much Rye Flour is Too Much for a Good Sourdough Loaf?
Jump to recipes by clicking here: Roggen Vollkornbrot Recipe 50/50 Rye/Wheat Recipe Bavarian...
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Decadent Sourdough Chocolate Cake
For #WorldChocolateDay, Martha Levie explains how to make a deliciously decadent sourdough chocolate cake and how the long ferment, delivers good nutrition not only from the wheat flour but the cocoa too.
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Flour Freshness May Improve Nutrition From Your Bread
In commercial flour, nearly 30 percent of vitamins and minerals have been stripped away, along with natural oils, the germ, and the bran. But when freshly milled whole wheat is combined with long fermentation to make sourdough bread , each loaf delivers a powerhouse of vitamins and minerals not bio-available in commercially yeasted bread.
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Blueberry Chocolate Sourdough Noir
A traditional French chocolate sourdough loaf is known as black bread (or Pain Noir). There are several recipes on the internet that you might locate and the same is true of blueberry breads, but bringing them both together and making them with sourdough is the challenge… and I can tell you it was well worth it.
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7 Sourdough recipes for #NationalBlueberrymonth; What will You Be Baking?
In July 2003 the USDA proclaimed July as National Blueberry Month, which is prime time for these little blue wonders. Here we curate everything sourdough and blueberry that we can find on the web.
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Good Carbs and Bad Carbs; Where does Bread Fit In?
You may have been thinking of carbohydrates as either ‘good’ or ‘bad.’ But the secret , as with any food, is to make smart decisions and limit tones that aren’t as healthy. Choose nutrient-dense carbs that have fiber, vitamins, and minerals. And only eat foods that have added sugars in moderation.
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Sourdough Ezekiel Bread
Commercial Ezekiel bread is made from sprouted grains and legumes, but this recipe uses long fermentation to accomplish the same level of digestibility. The flavor and crumb are great, and the crusts if wonderfully crisp.
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Real 7 Sourdough: Naked Truth About Your Bread
The secret behind the flavor and nutrition of Abigail’s Oven Sourdough Bread is their trademarked Real 7™, which include real yeast (sourdough), real heirloom wheat, real nutrition through long fermentation, real pure water, real salt, real flavor, and real world-tradition.
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Panzanella Recipe: Italian Bread Salad with Marcona Almonds
May is #NationalSaladMonth and Michelle at Abigail’s Oven has an amazing recipe for Panzanella, a salad made with toasted bread cubes soak up the olive oil, garlic, and robust tomato flavors in this bright Tuscan summer salad that was designed to use up stale bread.
This salad also qualifies as an entry for #MediterraneanDietMonth. Her recipe uses parmesan cheese and finely chopped Marcona almonds
Real Sourdough Corn Tortillas
Get the best of both worlds by using fermented wheat sourdough discard and traditional masa harina to make these thick, soft, chewy tortillas based on Chef Courtney.
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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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