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?