Over the last few years I have been making bread using a slow-rise method I read about in the March/April 1994 issue of Eating Well magazine. The ingredients are simple enough – water, flour, salt, a little yeast, a little sugar. The result is a large loaf of French bread that tastes good, keeps well, [...]
Links Of Some Interest
- Scott Greene: Painter of Shock, Awe Exquisite Oil on Canvas
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