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.
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.
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