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BBA#37: SWEDISH LIMPA
Following the Bread Baker’s Apprentice Challenge, we arrive at yet another sourdough rye, Swedish Limpa. The recipe required a special kind of “sponge” : a sourdough starter with molasses, spices...
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GOLSPIE LOAF, from the Scottish Highlands
Different breads evolve around the world in harmony with the native cultures and environments: flat breads like Indian naan and Ethiopian injera, French baguettes, English crumpets, and the salt-less...
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LOCAL BREADS: AUVERGNE RYE WITH BACON
Auvergne rye, also known as “baguette aux lardons” is, simply put, bread with bacon bits all through the crumb. Bread… and…. bacon. I know, I know… unless you are a very committed vegetarian you are...
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SESAME AND FLAXSEED SOURDOUGH
This loaf of bread was made on a whim on a busy weekend mainly devoted to the lab. Tired of refreshing my starter and putting it back in the fridge, I decided that – no matter what – we would be...
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