"I have made some awesome sourdough from the recipe in "The Breadbaker's Apprentice" by Peter Reinhart. I also make a lot of the Pain l'Ancienne baguettes. You will not be sorry you bought this book.
He simulates the wild yeasts…"
We have a limited number of grass-fed lambs available. They are completely grass fed and chemical-free. Each lamb will dress out at least 25 pounds and the price is $8/pound processed.You can contact me privately at email@example.com to discuss further.Thank you for the space.MichelleSee More
"Hey Michelle, I make sourdough bread from scratch on a regular basis. I have a traditional method also where you keep a starter in the frig. It's all I eat, can't buy store bouhgt bread anymore. Let me know, Peace, John"