Homemade Sourdough Bread
There’s something so special about a fresh-baked loaf of bread. That crust, the sourness you get from fermentation. Chef Mikel Anthony adds the rich, deep flavor and unique natural sweetness of California Prunes for the perfect touch to this homemade sourdough bread. This recipe is part of the Chef’s Roll Test Kitchen Series.
Featuring California Prunes
|700 g||water (27ºC)|
|900 g||white flour|
|100 g||whole wheat flour|
|1/4 cup||Chopped California Prunes|
|50/50||rice flour and wheat flour|