Making bread out of everything
*Note: This post contains Amazon affiliate links. I earn commissions from qualifying purchases. Oats (Avena sativa), like wheat, are members of the grass family Poaceae. As plants, they are widespread, sometimes invasive, inhabiting roadside ditches, unused garden plots, and patches of open space. Culinarily, they are popular in a coarsely chopped form known as oatmeal, […]
A natural upgrade from white bread is to try baking with whole wheat. Whole wheat breads have a richer flavor and color than white breads and are more filling due to their fiber content. The fiber also makes whole wheat more nutritious, as does higher levels of vitamins and minerals. What is Whole Wheat? In […]
The Reference Loaf is the recipe that forms the basis of all other breads. It makes good bread, if basic. It’s a great recipe to practice technique and lore with, like kneading and interpreting when your dough is proofed. The recipe below makes what is essentially a white bread – not dissimilar from store-bought sliced […]