First reason: hard versus soft wheat I love using European flour! More than half of U.S. flour is made from the hard red variety. In Poland on the other hand, majority of wheat is the soft type. The main difference between the two types is gluten. The hard red type of wheat popular in the U.S. contains […]
Recipes
My grandmother inspired this Challah recipe. As a child I spent countless hours with her in the kitchen watching her bake and cook, while she told me stories from her childhood. When it came to Challah, my job was to help her knead the dough. She would place this large galvanized bowl on my knees […]
Delicious and fluffy Babka is one of my favorite, lightly sweet breakfast or desert breads my grandmother used to make. This yeast-based sweet bread can be made with all sorts of fillings, such as chocolate, cheese, poppy seeds, plum preserves, and so on. It takes a bit of time to make, but it’s worth it. […]
My favorite rye bread is made using very few ingredients. Three in fact. Specifically, spring water, rye flour, and a pinch of salt. As a result, yeast is not necessary, at least the commercial kind. In short, the combination of water, flour, and the air will ferment together to produce wild yeast you can […]
