My next baking experiments are going to be roggebrood (Dutch rye read…

My next baking experiments are going to be roggebrood (Dutch rye read, specifically the Northern style), and no-knead Sourdough (off of a starter based on chickpea flour).

I’d thought to next delve into Japanese milk bread, but now I’m thinking a no-knead whole wheat sourdough, with whole cloves or roasted garlic and black pepper corns baked into it, and coarse sea salt and onion flakes on the crust.

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