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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.
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Saturday
Jan072012

Borodinsky Bread

DateSaturday, January 7, 2012 at 3:33PM
I really like this version of Borodinsky, in Andrew Whitley's book - Bread Matters. It has Rye sourdough starter, molasses and Barley Malt extract, with coarsely ground coriander seeds and a coriander seed dusting.
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