Today’s bread: Pain au levain with whole wheat and rye flour. Absolutely delicious!
Pain au Levain with whole-wheat flour and rye flour.
Roasted garlic bread. Made with a little whole wheat flour, olive oil, a small portion of my sourdough sponge.
This is what today’s garlic bread looks like on the inside. Really delicious… the texture’s like potato bread.
My second attempt at beer bread. This time, I let the poolish ferment for about 14 hours, instead of 12. The aroma was much stronger and more sour. Can’t wait to try it.
Mmm… fresh boob bread… er beer bread.
Vermont sourdough with a touch of whole wheat flour.
Whole wheat Irish soda bread, version 2.
My new sourdough mother sponge… Isn’t she cute?