(1000g Dough at 68% Hydration) Sourdough Rye Bread  Biga/Preferment 60g to 80g sourdough starter 220g Bread flour 220g water Mix together and leave for 6 to 8 hours or until almost tripled. Add biga to: 540g bread flour 175g rye flour 75g of whole wheat 480g water  15g cocoa (for a darker rye) 40g molasses…

Duck Breast with Red Currants and Port Sauce ============================================ Adapted from Spar UK 2 Duck Breasts 1 minced garlic clove fresh thyme salt pepper olive oil Sauce 1 tablespoon butter 1 small minced shallot 2 teaspoons fresh minced thyme 3/4 cup of fresh or frozen red currants 3/4  cup of chicken broth 1 tablespoon of…