Sourdough Connection. Three friends in three different parts of the world, Madrid and Granada in Spain, and Cork in Ireland, linked not only by friendship but also by willing to share breads, and bread recipes and experiences and even more (don't worry, everything will be about cooking). We have to say sorry to Almudena, one of the three, because she doesn't know yet. But she will.
Next step will be the birth of the first bread. While waiting for the sourdough to be ready, we tried baking some breads using fresh yeast (Polish, by the way) and mixing different flours: first one, spelt, wholemeal and rye.
|we used polish fresh yeast this time, good one|