Grainstart

A low key first attempt at whole grain sourdough buns!

I decided to see what would happen if I weighed out 200g portions of our weekly whole wheat sourdough bread and shaped them into buns. I also sprinkled on some black sesame seeds.

They were delicious and airy! And the perfect shape for sandwiches!

I'm still working out the right timing on my whole wheat sourdough so it's a bit flat on the bottom, but the taste is absolutely perfect.

How gorgeous is this apple tart?

Followed the basic tart and pie shell recipe from

Used Ontario-milled Percy flour -- Sifted Red Spring Wheat Flour

I think what made it truly delicious was the vegan egg wash with cinnamon and nutmeg -- I had to improvise, we were out of eggs!