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Buttermilk biscuits à la Café Septième

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This recipe came from my friend Richmond Tracy who was head baker at legendary Seattle Café Septième, now long departed.  The original location in Belltown was a tiny hole in the wall with three south-facing tables outside, where you could sit, back against the whitewashed wall, soaked in the morning sun and enjoy a big […]

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This recipe came from my friend Richmond Tracy who was head baker at legendary Seattle Café Septième, now long departed.  The original location in Belltown was a tiny hole in the wall with three south-facing tables outside, where you could sit, back against the whitewashed wall, soaked in the morning sun and enjoy a big

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Breads

Whole Wheat Seed Bread made with Sour Starter

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This recipe yields a dense, chewy bread that is great toasted.  Since it is a heavy dough, plan on long, slow fermentation and consequently, long raising times.

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Slide 1

This recipe yields a dense, chewy bread that is great toasted.  Since it is a heavy dough, plan on long, slow fermentation and consequently, long raising times.

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Breads

Sour Starter from Rye Flour

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This is a an easy recipe for making a sour bread starter using rye flour, which is bases on a recipe in the book Nourishing Traditions by Sally Fallon.  A total of seven days are required for the starter to be ready to use in a batch of bread.

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Slide 1

This is a an easy recipe for making a sour bread starter using rye flour, which is bases on a recipe in the book Nourishing Traditions by Sally Fallon.  A total of seven days are required for the starter to be ready to use in a batch of bread.

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