Social Networking
I enjoy fermented foods, whether it be sourdough bread, yoghurt and cheese, miso, or wine. A combination of good sourdough bread, great olive oil, well matured cheese and long-finish wine is hard to beat and great for sharing.
There is a huge array of on-line literature touting the health benefits of fermented foods. I take a cautious approach to many of the claims, but I think it's highly likely that we and our digestive systems have evolved in sympathy with some micro-organisms, allowing us to eat food that would otherwise have been unavailable.
« Borodinsky Bread | Main | Cromarty Cob »
Monday
Dec262011

Bertinet

DateMonday, December 26, 2011 at 12:45PM

Richard Bertinet's book, "Dough - Simple Contemporary Bread" - has some good recipes. His wholemeal bread started with a Rye sourdough poolish, has a great taste. 

You can get fresh L'Hirondelle yeast from his on-line shop.

CommentPost a Comment | tagged | in ,

Reader Comments

There are no comments for this journal entry. To create a new comment, use the form below.

PostPost a New Comment

Enter your information below to add a new comment.

My response is on my own website »
Author Email (optional):
Author URL (optional):
Post:
 
Some HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>

Notify me of follow-up comments via email.