Books and Breads Blog

This summer we grew wheat in the Allegheny College garden, then harvested, threshed, winnowed, milled, and baked.  To see what happened, click HERE.

I forgot that for many years I only made bread in loaf pans, but now that Northwest Pennsylvania is enjoying its best tomato harvest in...

      From left to right are an empty pot of rooibos tea, a Japanese green-tea fermenting into kombucha, and an exceptionally delicious experiment...

I haven’t finished a lot of books lately.  Started a few, but instead of reading to the end, I have been baking.  Somehow, summertime is great...

We started with a two-day-old, no-knead light rye bread baked with millet and oat groats.  After painting each slice with olive oil, we toasted them on the grill.  Then...