Recently a friend tagged me on Facebook linking an article about Kashmiri Bread. He said he wanted to make me feel home sick. The article talked about Bagerkhani, a layered crispy bread made in a tandoor. The fact that he is a complete bread head and knows how much I love baking bread might have had more to do with it than the alleged evil plan of wanting to make me feel homesick. However, discussing the article with him made me realize that I gravitate towards making breads that somehow resemble the ones that I grew up with. The New …
Sourdough Rye Bread #Breadbakers
Being part of the bread bakers group gives me opportunities to make breads with new grains, make breads that I had never even heard of and step into unchartered territories. This month, I am hosting the Bread Baker’s theme and I decided on Rye. Mainly because I had never made a bread with rye. I also threw in a challenge – no processed flours or sugars. If there is something I can tell you about my fellow bread bakers, it is that this group is immensely talented, creative and they have come up with so many delicious options for you …