Rustic breads, scones, and biscuits paired with fruit-jams, jellies, nut butters, savory spreads, pickles, and more--from the James Beard award-winning author of Sourdough.
The recipes here offer a thoroughly fresh sensibility for the comfort found in a simple slice of Toast spread with jam..
Wow brunch guests with a spread of Sourdough Whole-Grain Bagels, Lemony Herb Chèvre, and Beet-Cured Gravlax.
Make a batch of Dipping Chips to serve with Preserved Lemon and Fava Bean Hummus for an inspired snack.
Lather some Gingered Sweet Potato Butter on a piece of Spiced Carrot Levain for a warming fall breakfast.
Top a slice of Pain de Mie with Watermelon Jelly for a bright taste of summer.
Spread some Strawberry &
Meyer Lemon Preserves on a piece of Buckwheat Milk Bread for a special springtime treat.
As a baker with a passion for plants, Sarah Owens, author of the James Beard award-winning Sourdough, takes these simple pairings in fresh new directions.
Bread and butter, Toast and jam, scones and clotted cream--baked goods have a long tradition of being paired with spreads to make their flavors and textures sing.
Rustic breads, scones, and biscuits paired with fruit-jams, jellies, nut butters, savory spreads, pickles, and more--from the James Beard award-winning author of Sourdough
