Friday, November 4, 2011

date and walnut sourdough

This was the third sourdough I've made. The flavour was a lot deeper more like a rye bread. The recipe was the same as I used below..just added the fruit and nuts before folding and shaping it for the tine. Very nice with blue vein cheese and quince paste...home made of course!
So what will I make this week end...maybe a white sourdough as one of the wholewheat starters has been slowly converted to a white starter.
So stay tune...

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