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) […]