Bread, things I’m learning, and stories worth sharing around the table.
From Henry’s kitchen
This fresh-milled banana bread uses Soft White wheat, very ripe bananas, brown butter, sour cream, and pistachios. The same batter makes either a 9 × 5-inch loaf or six Texas-size jumbo muffins.
Read the article →This fresh-milled whole grain Aroma Loaf uses a salted Kochstück to hold more water, soften the crumb, and build deeper flavor. It’s a practical way to turn freshly milled grain into a tender, everyday loaf.
Read the article →In less than a century, industrial bread replaced the loaf our great-grandparents knew. Episode 1 of The Loaf and the Lie asks what we traded away.
Read the article →
