New and Improved
Business keeps me busy these days in a big way. But I love it! And I love being able to continue experimenting with the baking and such -- and to have customers respond favorably.
--I finally developed a multigrain bread I'm happy with. Based on the various struan recipes in Peter Reinhart's books, it incorporates whole spelt flour, whole wheat flour, buckwheat flour, cornmeal, rolled oats, cooked brown basmati rice, local yogurt, and local sorghum molasses. It's dense, but the flavor is incredible!
--I have two new artisan breads for the fall and winter months: cranberry-almond (with a hint of orange peel) and pumpkin seed-sage (with the seeds and sage toasted lightly in butter). I am loving the leftovers toasted!
I've been tweaking recipes, too:
--I'm testing biscuit and scone recipes to prepare for my class in January at Today's Kitchen Store. Oh, hardship...