Breads, Breads, Breads

Sunflower seed and millet spelt bread
The spelt flour is local and freshly ground (from the Flour Peddler.)
My first experience with millet was a multigrain bread in Lyon, France. I remember those crunchy little grains added such a wonderful texture.

Whole wheat potato bread
Like most of my savory breads, this hearty loaf is made with a sourdough starter, and supplemented with instant yeast. There is about 30% whole red spring whole wheat from the Flour Peddler. That’s only a guess, though. I didn’t use a recipe for this one! With experience, the salt and yeast content can be evaluated by simply tasting (and spitting out) the raw dough.

Mozzarella, olive and Jalapeno bread
The mozzarella is organic, the jalapenos are freshly pickled, and olives are pitted by hand. The white flour is From Anita’s organic mill. All the ingredients have been chosen with the best flavor in mind.

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