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 a decade I realized it was time to bake something light and sliceable. This one started with my Saudia Arabia starter and was supplemented with half a bottle of beer, half a cup of buttermilk, whole wheat and semolina.