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Let them eat bread
Original post made
on Mar 28, 2014
As is common among bread bakers, Portola Valley resident and part-time baker Phil Reilly starts his day early. Not 3 a.m. early, but by 6:30 a.m. on a Wednesday, 32 loaves will be underway: eight of pain au levain, a mild sourdough; eight of corn "porridge" bread, a blend of Italian corn grits, toasted sunflower seeds and rosemary; and 16 of sprouted wheat.
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posted Wednesday, March 26, 2014, 5:33 PM