I’m revisiting my basic wild yeast leaven boule recipe with new tips and strategies to simplify and streamline the process. I have come to realize, that even though I like the look of bread proofed in baskets, it’s not the most efficient way to proof wild yeast leavened bread. Wild yeast risen bread is more delicate then…
Tag: Jan 2021
Lapsang Souchong Bread
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…
The Standard – Wheat Bread
This is my standard, everyday-use, loaf bread. The type of bread that is perfect for everything from crunchy morning toast to a fluffy PB&J lunch sandwich. I use a combination of both whole wheat and white flour in this bread to add substance (fiber and protein) while retaining a light texture. I further enrich this…
The Ephemeral Bee 