The March schedule returns old winners and early favorites to the baking rotation, from the slow-rising Somerville Sourdough to the Wild Rice Porridge, with the nuttily sweet Honeyed Spelt and Oat and the rustic Roasted Potato and Rosemary in the middle. Enjoy!
M Mar 11 Somerville Sourdough
F Mar 15 Sesame Wheat
M Mar 18 Honeyed Spelt and Oat
F Mar 22 50/50 Boule
M Mar 25 Pain Complet
F Mar 29 Roasted Potato and Rosemary
M Apr 02 Wild Rice Porridge
F Apr 05 Bâtard 707
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