RobinGross's blog

Just captured a new sourdough starter culture in Prague, Czech Republic.  The first loaf was a lovely wheat with solid rise for a baby, and now, I'm feeding the culture whole rye and buttermilk to make a classic Eastern European Pumpernickle loaf.  This sourdough starter from Prague is going to be a great wild culture for home baking!

I baked some sourdough chocolate donuts and heart shaped muffins this weekend.  At last the fresh cherries are flowing so I chopped up a pound of fresh Bing Cherries to fold into the batter (and some chocolate chips too).  

Croissants made with 100% wild yeast (captured in Paris).  5 rises over 2 days and enough folding and turning to create 55 layers of butter and dough in the final croissant.  Tasty too.