New Year, New BreadPosted by Jessica Wood
A new school year always brings the excitement of sharing recipes discovered over the summer. This year, the Unquowa kitchen staff took our love of learning and sharing to a whole new level when we brought in Rob VanKeuren of Flour Water Salt bakery to teach us his sourdough method. After two days of intensive training, the bread and dough used for our pizza and stromboli have been converted to sourdough.
Many think of sourdough as bread that has a sour taste, but true sourdough, is bread that is risen from wild yeast and has a long fermentation period. After testing many procedures over the first several weeks, with lots of trial and error we have accomplished a stellar product. Crisp and crunchy on the outside, tender and flavorful on the inside. We may be cooking for kids, but we never underestimate their appreciation for wholesome, made from scratch, food.
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