Bake wholesome #realbread at home with tried and tested recipes from The Bread She Bakes
Although barley is almost exclusively used in the brewing industry on account of its very low gluten content, barley flour is a really nice ingredient to introduce into bread baking. You’ll have even more reason for using barley if you are looking to keep the glycemic index (GI) of your home-baked bread as low as … Read more
I stumbled upon grape seed flour in a small farm shop in Austria and was intrigued by this little known ingredient. Of course, I had to have it to use it in bread baking š Here are my notes on baking bread with grape seed flour. Grape seed flour can be made from any variety … Read more
Fancy some homemade pasta without the work and effort usually involved with homemade pasta? German SpƤtzle pasta – small, squiggly egg dumplings from the Southwest of Germany – are easy to prepare and can be ready in a matter of minutes. German SpƤtzle Pasta Recipe The flour Austrian flour type 480 (“griffiges Mehl”, flour type 405 … Read more
This month’s theme for the #TwelveLoaves bakers is Malt. I have previously used malt extract for dark wholemeal breads to add flavour and as a source of sugar for the yeast. However, with malt taking centre stage this month, I wanted to do more and decided to home-malt rye grains to make my own malted flour. … Read more