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4
loaves, 1 pound 2 ounces eachEasy
By Bo Friberg
Published 1989
Producing a bread with a sour flavor was long looked upon as a serious fault—a bread fit only for peasants, whose rye bread commonly had a sour taste, not necessarily by choice. While sourdough bread, made from either rye or wheat, is still regarded as a country-style bread, its characteristic flavor is now popular in Scandinavia and other parts of Europe. In France, they call their sourdough wheat bread pain de campagne.
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