Monday, February 1, 2010
Sag Harbor Sourdough Offer Still Stands
Long after I had given up on getting anyone to try my local sourdough culture, I got a note from my friend Vicki, wondering if I could spare some. It took a couple of good feedings to nurse the culture back to health so I could bring it over to her in good baking condition. Seeing it so vigorous and bubbly, I couldn't resist baking these sourdough sesame seed batards this morning. They will be so good with the split pea soup I have left over from the weekend. I can feel myself falling back into the sourdough baking routine. In a few days, I'll bake another batch, maybe with green olives and rosemary. And then with raisins and walnuts. And then with golden flax seeds.