"Recipes are meant to be shared"...Ann Thibeault

Tuesday, February 11, 2014

Sourdough Baking

My sourdough starter is going strong.

Last week I baked sourdough baguettes and

 sourdough rye cocktail bread.


topped with smoked salmon.

For the Rye bread,  I adapted a recipe I found on the 

I followed the basic recipe but added a sour dough Biga  
made with 2 ounces of starter, 1 cup of white, 1/2 cup of rye and one cup of water.
The Biga was mixed up the night before.

Rather than large loaves I made rye baguettes.

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