Sara has been doing some amazing things with (nearly) gluten-free sourdough. That’s right, SOURDOUGH. She uses rice flour, I believe, fermented and added to a mixture of various gluten-free flours, to try to rival the flavour and popularity of her gluten-full breads.
Check it out over here!
And while you’re at it, here’s some more great press!!!
I had an amazing NEW concept this week following a super-fun bread workshop on Thursday: a 2-generation, 3-baker bread workshop, with me, my mother, and Sara.
Each of us could present one bread from start to finish: something like challah, no-knead and sourdough… or whatever. Anything, really!
I mentioned it to my mother, who is pretty gung ho. Haven’t told Sara yet… or anybody at our shul, which would be a fabulous (and kosher!) place to do it. NOT my mother’s kitchen… or mine, I suppose.
Anyway, please take a minute to LIKE my sister’s very worthwhile up-and-coming bakery operation over here in Facebook-land.
p.s. don’t click here unless you want to see her very “unbaked” to-be-constructed website.