Good looking cheese plate at Café Presse…featuring Bleu d’Auvergne, Pont l’Évêque, Bûche de chèvre, Port Salut and Mimolette, served with sourdough country bread.
Assiette de fromage Read More »
Good looking cheese plate at Café Presse…featuring Bleu d’Auvergne, Pont l’Évêque, Bûche de chèvre, Port Salut and Mimolette, served with sourdough country bread.
This recipe yields a dense, chewy bread that is great toasted. Since it is a heavy dough, plan on long, slow fermentation and consequently, long raising times.
Whole Wheat Seed Bread made with Sour Starter Read More »
This recipe yields a dense, chewy bread that is great toasted. Since it is a heavy dough, plan on long, slow fermentation and consequently, long raising times.
This is a an easy recipe for making a sour bread starter using rye flour, which is bases on a recipe in the book Nourishing Traditions by Sally Fallon. A total of seven days are required for the starter to be ready to use in a batch of bread.
Sour Starter from Rye Flour Read More »
This is a an easy recipe for making a sour bread starter using rye flour, which is bases on a recipe in the book Nourishing Traditions by Sally Fallon. A total of seven days are required for the starter to be ready to use in a batch of bread.
Haven’t you always wondered how to make a sour bread starter? Are they hard to make? Can you keep them for a long time? What does a sour starter actually look like? Although I have a fair amount of experience with baking bread, I had never tackled this particular aspect of bread making and therefore
How do you make sour starter anyway? Read More »
Haven’t you always wondered how to make a sour bread starter? Are they hard to make? Can you keep them for a long time? What does a sour starter actually look like? Although I have a fair amount of experience with baking bread, I had never tackled this particular aspect of bread making and therefore
