First ferment of the new year a two way.

First ferment of the new year was a nice rustic sourdough loaf. It used two ferments. I maintain a sourdough starter in my fridge and used the leftover acid whey from a batch of quark cheese. The whey adds a nice tang and nutrients when used in place of water. The next loaf will be a three way and incorporate flour from leftover brown ale spent grains. No waste, great taste, good nutrition.

http://nutritiondata.self.com/facts/baked-products/4841/2

http://nutritiondata.self.com/facts/dairy-and-egg-products/100/2

Rustic Sourdough Loaf

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