Yesterday was baking day for the sourdough bread from the starter that has been developing for the last 2 weeks. The process is from the book, Breads from the LaBrea Bakery by Nancy Silverton.
The process has fascinated me (and I have to admit, scared me a little at times! haha) from the very beginning of the water, flour and grape starter.
The bread is scrumptious. Worth the wait. I wish you could smell it!
And something to wash it down?
I am looking for a cosmo recipe. Bethany got a wonderful martini glass for her (21st) birthday and we are looking to fill it! I found the most perfect recipe for a blue fruity type of cosmo in a magazine and now cannot find it again. Isn’t that always the way? I must remember to ALWAYS rip out an intriguing recipe right away.
Got any you’d like to share?