Grapefruit & Fennel Crispbread

I decided to take a break from my weekly sourdough boules and do something a little different with my sourdough starter this week. This is a rift on the dill crispbreads I made this past summer; similar process, but with a slightly different flavor profile. Instead of fresh dill, I’m using freshly grated grapefruit zest,…

Sourdough Rye

I’m getting back into my post Holiday baking with this lovely boule of sourdough rye bread. The addition of caraway seeds is optional, but I highly recommend the addition of orange zest. It adds a slight fruitiness to the bread that nicely compliments the bitterness of the rye and the tang of the sourdough. For…

Rye, Beer, and Olive Flatbreads

The sourdough starter, that I began back in November, found its untimely end this week.  I figured that the blackish tint it developed did not bode well for human consumption, and considering that it will take a few days to develop my new starter, I had to come up with a new flatbread recipe that…

Honey Rye Bread

I have set a personal goal for this upcoming fall, winter, and spring of baking all of my own bread.  It’s a challenge that will hopefully help improve my bread baking skills.  I have started out with this simple a fairly straight forward recipe for honey rye bread that was adapted from The Nordic Cook…