Monthly Archives: March 2011

Spelt Bread

Posted on March 16, 2011 by admin

Spelt is a relative of wheat, however unlike wheat it is low on gluten and is considered health food. Bread from spelt is very easy to prepare as it doesn’t require kneading as wheat bread does nor it requires lengthy … Continue reading →

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Basic Rye Bread

Posted on March 6, 2011 by admin

Rye bread is delicious and healthy and is relatively easy to make – it doesn’t require as much hand skill as wheat bread only a lot of patience and capability to follow instructions. The procedure may look lengthy at first but … Continue reading →

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Fruit Sourdough

Posted on March 5, 2011 by admin

Sourdough is the oldest bread leavening method. It is based on spontaneous fermentation that naturally occurs in a mixture of smashed fresh fruit or ground grains. Wild yeasts, that are always present on the fruit or grain, are mixed with fruit’s juice and start … Continue reading →

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