Make fresh Ciabatta rolls or Italian bread with my favorite bread recipe turned sourdough.

Use ancient grains like Spelt, Einkhorn and Kamut to make your baguettes or french bread for a dinner side, or enjoy an appetizer by making crusty crostini. See how to shape them with the included video.

Make fresh baguettes or french bread for a dinner side, or enjoy an appetizer by making crusty crostini quickly for entertaining or a mouthwatering snack that soothes your soul.

Today I’m making sourdough crackers, but this time without butter and using Kasandrino’s extra virgin olive oil. I’ve enjoyed the health benefits of the Mediterranean diet, and the flavor of this brand of EVOO (extra virgin olive oil) always has me coming back for more. read more…

This enriched dough recipe offers versatility and consistently delicious results, perfect for any meal or occasion. It’s not too wet of a dough, making it perfect for beginners. Follow along in my video, playing and pausing as you go along

Don’t bother trying this with the crappy EVOO at the store. Been there, done that – HUGE mistake! The key is top quality extra virgin olive oil, and I found it.

My Journey with Spelt Hey there, fellow baking enthusiasts! Today, I’m thrilled to share a recipe that’s been a real game changer for me – 100% Spelt Bread. Growing up in the countryside of Pennsylvania, I’ve always had a soft spot for wholesome, homemade bread. read more…

Contrary to some expectations, Ezekiel 4:9 Bread isn’t as dense or heavy as store-bought versions. When made with freshly milled flour and baked with care, it turns out surprisingly soft, with a delightful texture that’s perfect for sandwiches, toasting, or enjoying on its own.

This versatile recipe can be used to make excellent Ciabatta rolls, English Muffin bread, or artisan open bake crusty bread with a soft crumb, and big holes.

The magic of pumpernickel isn’t just in the rye—it’s a symphony of flavors. Picture this: rich molasses, earthy caraway seeds, and a hint of cocoa powder.