Tag Archives: Bread
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.
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 … Continue reading