Hyper-Local perennial grain Kernza
Breads baked with Turkey Red wheat, scored with Croatian protection symbols.
Historic illustration of a Croatian woman with sicanje tattoos.
Historic graphics of Croatian sicanje
Bread scoring Croatian Protection symbols before baking:
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After baking
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KC No-Knead made with leftover Seder beet soup
KC No-Knead made with leftover Seder beet soup
 Ready for bulk fermentation, about 11 hours at 80 degrees
KC No-Knead made with leftover Seder beet soup
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Traditional sourdough, made with a Denver starter
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 The loaf with the beet soup lost its pink color, but the taste was still ah-mazing!
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