With all the family here for Thanksgiving and then some personal parts replacements (my eyes are getting brand new lenses, the kind without cataracts.), I haven't been posting much. So, this is a catch-up on my last few weeks' breads.
Hamelman's Pain au Levain Delicious with the Lamb and root vegetables braised in merlot I made to welcome our arriving Thanksgiving guests - just to fuel them to help making Thanksgiving dinner, you know.
Jewish Sour Rye These were especially made to accompany Salami and eggs, our grandson's very favorite breakfast.
San Francisco-style Sourdoughs with increased whole wheat For breakfast toast and lunch sandwiches and whatever. 1 kg and 500 g boules.
San Francisco-style Sourdough
San Joaquin Sourdough Baguettes, scored various ways