Sourdough Starter 101 with The Sourdough Project Saturday October 8th at Lakeline, 10am-12pm The Sourdough Project began as a home project to make anything and everything out of sourdough. Early in […]
Italian Panzanella Yield 2-4 servings by Market Chef Maggie Perkins Ingredients 2 cups torn day-old sourdough bread (Easy Tiger) 2 T extra virgin olive oil (Texas Hill Country Olive Co) […]
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