Lapsang souchong is a black tea with a rich smoky flavor, that I completely adore, but it can be a tough sell for those who favor a more traditional and subtle tea palate. I decided to experiment with using some of this freshly brewed tea in my bread to give it a small hint of…
Tag: Baking
Sourdough Apple Muffins
Baking muffins is one of my favorite ways to use sourdough starter. The starter helps enrich the flavor without adding to much fat. In fact, I tend to half the amount of butter or oil in my recipes any time I use my sourdough starter. The starter will also give your muffins a great texture…
Spelt Sourdough Flatbreads with Honey Whipped Feta
We have a local restaurant that serves up a delightful honey whipped feta dish. It’s smooth, creamy, and rich. Tangy, sweet, and salty. Completely inspiring. My only problem with it is that it’s about a whomping ten bucks for about a tablespoonful of the stuff with an additional three bucks for a single piece of…
Cherry, Marzipan, and Poppy Seed Strucla
I made strucla, an Eastern European poppy seed roll, for my holiday bread this year. I adapted this recipe from the one my Mom used to make which is found in The Vegetarian Epicurean. My Mom would make the bread dough, with a little aid from her kitchen helpers (i.e. my brother, sister, and I),…
The Ephemeral Bee 