<p>Pain de seigle 70% rye</p>
<p>Pain de campagne</p>
<p>Baguettes and pain de campagne</p>
Check out this article about the new wave of ARTISAN-STYLE breads in the states. Has anyone tasted this type of bread? http://...
I make a 60% rye bread with a wheat sourdough starter, with a 7-9 hour ferment. By switching to a rye sourdough starter does...
<p>Sourdough mini baguette</p>
<p>Spicy lamb sausage, salad and sourdough baguette</p>