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  • Blake and Katrina

Saturday is recipe testing day


One of my favorite parts about baking bread is the endless variety of recipes that can be developed. On weekends at Solstice Acre Breads, I get to hang out with the family and try out some new concepts. Below are three doughs (left to right) - an einkorn and emmer levain, our whole wheat levain with a 12-hour autolyse, and a "pain du soliel" made with lots of whole ground rye and home-grown heirloom corn. Which one should we make for the market this week?




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