Abigail's Oven Blog
!! Flour Freshness May Improve Nutrition From Y...
Most of us like the convenience of getting our flour from grocery stores. But did you know that unless that flour is whole wheat, nearly 30% of the vitamins, minerals...
!! Flour Freshness May Improve Nutrition From Y...
Most of us like the convenience of getting our flour from grocery stores. But did you know that unless that flour is whole wheat, nearly 30% of the vitamins, minerals...
Sourdough Gluten Free Brownies
A week ago I made my first gluten-free sourdough bread; the second loaf was even better than the first (albeit drier than I would have liked, but that will have to be...
Sourdough Gluten Free Brownies
A week ago I made my first gluten-free sourdough bread; the second loaf was even better than the first (albeit drier than I would have liked, but that will have to be...
The Gluten Revolution and You
The gluten revolution is a term used to describe the growing awareness of gluten intolerance and celiac disease, and the increasing availability of gluten-free foods. The term was first coined...
The Gluten Revolution and You
The gluten revolution is a term used to describe the growing awareness of gluten intolerance and celiac disease, and the increasing availability of gluten-free foods. The term was first coined...
Where Does Wild Yeast Come From?
It’s a common belief that the microbes in the air influence your sourdough starter; in fact, it’s generally thought that this is how starters begin. Mix water, flour, let the air...
Where Does Wild Yeast Come From?
It’s a common belief that the microbes in the air influence your sourdough starter; in fact, it’s generally thought that this is how starters begin. Mix water, flour, let the air...
Pull-Apart Bacon Sourdough Biscuits
I got the idea for Pull-Apart Bacon Sourdough Biscuits my Taste of Home magazine. I love it because the recipes are written by real home cooks, not chefs nor professional bakers. They...
Pull-Apart Bacon Sourdough Biscuits
I got the idea for Pull-Apart Bacon Sourdough Biscuits my Taste of Home magazine. I love it because the recipes are written by real home cooks, not chefs nor professional bakers. They...
Sourdough Brioche Rolls (part 2)
Substituting milk and eggs for the water in sourdough and adding butter, enriches this dough for softer buns with a more tender crumb. With these additional ingredients, brioche, which is considered French...
Sourdough Brioche Rolls (part 2)
Substituting milk and eggs for the water in sourdough and adding butter, enriches this dough for softer buns with a more tender crumb. With these additional ingredients, brioche, which is considered French...