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

Thursday, April 10, 2014

More Sourdough

Another catch-up post.
Bread this time.


Sourdough Rye.


I baked another batch of sourdough rye
just so we could have corned brisket sandwiches.


I wasn't able to get the corned brisket that I wanted in time for Saint Patrick's Day
so I had to settle for one from a different supplier.


But my local grocery store was
 able to get in what I wanted after the fact.  
From a local organic beef farm.

 I bought two.
One I slow roasted for sandwiches and
the other one is in the freezer.
I promised Matt that the next time he and Dana visited I would make it for them.


These loaves are from last week.
Made from white flour.
But two were started with a white sourdough Biga and two from a rye sourdough biga.


 Saved enough dough to make a Pizza.


Topped with homemade Italian sausage and sauteed mushrooms.

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