- May 1st, 2014
Sourdough has a unique flavor that stems from the preparation of its leavener. Rather than tearing open a packet of commercially cultured yeast to provide a quick burst of CO2, sourdough relies on protracted fermentation to give the bread lift while at the same time creating its unique (sour) flavor profiles.A sourdough loaf worth the effortBy Craig Gustafson
- April 1st, 2013
Yes and no. It’s more like returning to a time-honored tradition, but in a modern way. There are manuscripts dated almost 3000 BC that tout the healthful benefits of sprouting grains. Today, makers of sprouted flours are producing the same healthful benefits, but in controlled environments that meet FDA food safety regulations.Is Sprouted Flour the Latest Trend in Healthy Eating?By Peggy Sutton
- October 1st, 2010
My wife used to love breads and baked goods, until every sandwich or plate of pancakes meant hours of bloating and discomfort. Her pain was brought on by a sensitivity to gluten, a protein found in wheat, barley, and rye. She eventually cut gluten from her diet entirely. That was 12 years ago.15 flavor-packed picksBy Mitchell Clute
- August 1st, 2008Unfeatured
1 packet of yeast (1 1/4 ounces)
1 cup warm water
1 cup basil, packed
2 tablespoons olive oil
1 tablespoon honey
1 teaspoon garlic powder
3 cups whole-wheat flour
1 cup whole oats
1. In a small bowl, dissolve a packet of yeast in warm water, and let stand.
2. In a food processor, pulse basil with olive oil, honey, and garlic powder.
3. Combine yeast and basil mixture with whole-wheat flour and whole oats. Knead into dough, and let rise, about an hour. Bake 30 to 35 minutes at 375 degrees.
Quick Tip: For a savory pizza crust, eliminate the oats and reduce both honey and oil to 1 teaspoon.