This weeks labradorite lessons are focused on Stan and Norms inside the Jewish bakery. Lesson two was converting the wheat sourdough into a rye sour. Three rye feeding, voila! A mostly rye sour. Keep an eye out for some E.V.A. sourdough foundation rye breads. The first will be a low extraction rye from the Italian side of the dolimiite mountain range. ( An original E.V.A. creation.)
Well known in the UK Jewish bakeries as Pletzels.
Very nicely done. A nice pletzel with a bowl of soup. Delicious.
This weeks labradorite lessons are focused on Stan and Norms inside the Jewish bakery. Lesson two was converting the wheat sourdough into a rye sour. Three rye feeding, voila! A mostly rye sour. Keep an eye out for some E.V.A. sourdough foundation rye breads. The first will be a low extraction rye from the Italian side of the dolimiite mountain range. ( An original E.V.A. creation.)