My sourdough starter is going strong.
Last week I baked sourdough baguettes and
sourdough rye cocktail bread.
Perfect
topped with smoked salmon.
For the Rye bread, I adapted a recipe I found on the
I followed the basic recipe but added a sour dough Biga
made with 2 ounces of starter, 1 cup of white, 1/2 cup of rye and one cup of water.
The Biga was mixed up the night before.
Rather than large loaves I made rye baguettes.
thibeaultstable.com 