Apple Cider Bread
It has taken us a while to perfect this recipe. There are many variables to take into account: the amount and kind of cider and apples, type of flour, amount of kneading, the times and temperatures and...
View ArticleLoaf with Toasted Walnuts, Figs and Prunes
What's so special about this loaf? It's hard to explain without tasting it. The smell, the texture, the nice bite, the taste of that little bit of whole wheat but not too much. We put it in front of...
View Article3 stage 70% Rye Bread with Raisins
This bread has such great taste and such a nice bite plus, combined with the scattered sweetness of the big raisins, every bite is a delight. I strongly recommend that every home baker fan of the rye...
View ArticleA ‘Fluitje’ with Spelt
'Fluitje' is a Dutch word meaning little whistle. My dad is to blame for us calling this loaf a fluitje. So it is really a tribute to him and his tendency to 'brand' a concoctions that is new or...
View ArticleOur version of a Pain Rustique
After baking a few hundred Pains Rustiques you could say the recipe for our version of this rustic bread has been tweaked to the max. You get the best of both worlds: the extra flavor of the sourdough...
View ArticleFicelle with sourdough
This slimmer version of the French baguette came about after some experimenting with different types of preferment and flour. The result is a very tasty, crunchy, somewhat chewy and you could even say...
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