More Sourdough

Another catch-up post.

Bread this time.

Sourdough Rye.

I baked another batch of sourdough rye

just so we could have corned brisket sandwiches.

I wasn't able to get the corned brisket that I wanted in time for Saint Patrick's Day

so I had to settle for one from a different supplier.

But my local grocery store was

 able to get in what I wanted after the fact.  

From a local organic beef farm.

 I bought two.

One I slow roasted for sandwiches and

the other one is in the freezer.

I promised Matt that the next time he and Dana visited I would make it for them.

These loaves are from last week.

Made from white flour.

But two were started with a white sourdough Biga and two from a rye sourdough biga.

 Saved enough dough to make a Pizza.

Topped with homemade Italian sausage and sauteed mushrooms.