Miche | Heirloom Wheat Flours by Barton Springs Mill

Sandeep Gyawali (MicheBread.com) and James Brown (bartonspringsmill.com) are two people responsible for bringing sourdough bread back to my kitchen. After their workshop and tasting a variety of bread loaves made with the heirloom grains available locally, I started baking sourdough bread on a regular basis again. With Sandeep’s permission, I am publishing an extract from the workshop — a universal formula for a delicious and healthy bread a novice can easily make at home.

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Kvass Bread

Kvass Bread

Dry and crumbled kvass bread is considered a dry kvass starter. The next step is to extract its flavor with hot water. If this water extract is cooked down to a syrupy consistency, it becomes kvass suslo or liquid kvass starter. Both dry and liquid kvass starters provide more complex flavor foundation for the kvass in comparison with regular bread recipe.

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