Why I Bake
Scott Edward started his baking obsession in the ’80s, trying to make the perfect sourdough bread. He chose sourdough because he loves the crunchy pull of the crust and the remarkable softness inside.
He attempted to perfect his skills with other bread, cookies, pies, granola, and now wheat-free. He has always used ingredients without additives and increase flavors with natural, nutritional additions like oat bran, wheat germ, and wheat bran. His granola is sweetened with real maple syrup and crispened with olive oil, riddled with goodness by adding raw seeds like pumpkin and sunflower, figs, prunes, pecans, almonds, craisins, cocoanut shavings and raisins.
During this period, he shared his experiments and adjustments with recipes and baking techniques with family and friends, asking for their opinions. His baked goods have been perfected and he is ready to share recipes and home baking tips with you.
Some of his family and friends now need to be wheat-free, so he has dived into learning the techniques for using wheat-free flour. Some of his recipes have been adjusted like pie crust that you will find hard to believe are baked without wheat flour.