Recipes From The Bread Revolution

Oct 30, 2014
Cottage Revolution / Flickr/

The following recipes come from Charlotte Talk's Bread Revolution guest bakers. 

Mike Pappas's Soppressata, Gruyere, Black Pepper And Honey Loaf

10 oz Arrowhead Mills Organic White Flour

8 oz Arrowhead Mills Organic Stone Ground Whole Wheat Flour

13 oz spring water                              

1 small piece of rind from a piece of hard cheese

1 teaspoon salt

3 tablespoon black peppercorns, course ground  

The Bread Revolution!

Oct 30, 2014
Cottage Revolution / Flickr/

Friday, October 31, 2014

Bread has been one of the world’s most important foods but in recent years, our obsession with carbohydrates has caused bread to fall on hard times.  It has also pushed bread bakers to experiment with new formulas using different kinds of grains and to take gluten-free and allergy friendly approaches to open up a new world of bread.  One of those experimenters is our own Chef-on-Assignment and master baker Peter Reinhart.  He and others discuss the bread revolution.

Most of us try to at least somewhat manage our intake of sweets during the holiday season when so much of it is available but what about those who must watch their sugar intake year-round? We've covered food issues such as lactose intolerance, allergies and gluten intolerance before and now we turn our food show focus on those with diabetes. We'll look at the root causes of this condition, how food affects it and great alternative recipes for diabetics to use. We'll also take another look at gluten free cooking as well. It’'s a sugar free edition of Charlotte Talks.