Struan is the bread that truly launched his bread baking career, Reinhart says (p. 102). In Gaelic, struan means “the convergence or confluence of streams,” a good description for multigrain breads where all kinds of grains and seeds are coming together (the combinations are, of course, endless).
Every time I spend five, six weeks with my family in Switzerland in summer, this is the bread I am looking forward to eating the most.
It is originally from Geneva (the French-speaking part of Switzerland) and its inventor is Aimé Pouly, the author of the book “Le pain” (available, but out of stock right now at Amazon, only in French, as far as I know).
Finally I am finding (or rather taking) the time to post about my recent baking activities. And since I am still on vacation, but the semester starts next week, I'd better not rely on having more leisure then...
I have baked quite a bit with my sourdough starter (which is now about 4 months old, but has already spent five weeks straight in the fridge when I was in Switzerland - seems to have survived it well) and we all love the resulting breads. Here are some examples:
The classic Vermont Sourdough (Hamelman):
