fermentation

An anti-Independence Day class in Paris yields delicious results

Celebrating international research collaboration with cross-cultural bread-baking: Traditional Danish sourdough rye.

In search of bread nirvana, lately I’ve been trying many different techniques, tools and recipes for my go-to whole wheat sourdough.

Around Christmas 2018, we started up a sourdough starter. His name was Rupert (don’t worry, Rupert lives on, just… differently…) I’ve been making many different sourdough breads ever since.