Happy New Year!!
This week I am baking Country Sourdough, Polenta Sourdough and Sprouted Rye (Vollkornbrot). Bread is available Friday 4-8pm at my house and at the market on Saturday. Planning on making scones as well, havent decided on the flavor yet...
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I love bread! I will post my weekly bread choices here and anything else bread, grains and fermentation related that I think you might find interesting.