Sourdough bread

This is a topic I shall be coming back to in the future – suffice it for now to say that after giving house, home, and a livelihood to a well behaved sourdough culture (“Breadzilla” by name) that a friend from the States gave me a year or more ago the quality of the bread eaten in this house has increased immensely … which is to say the quality of the home produce, the fine breads from those excellent people at Monrteal’s best boulangerie, Premiere Moisson, of course are hard to beat though I’m working on it.


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