August 23, 2015 - 8:31am
Cheese & ale sourdough: all local ingredients!
using just ingredients that are fairly local to me (a challenge set down by my partner) I made this sourdough cheese and ale boule.
bulk fermentation for about 30 hours in the fridge prior to shaping.
recipe on my blog: http://wp.me/p3MwyR-45s [1]