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#1 | |
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Assistant Cook
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Hello fellow foodies!
Good morning,
I own a small bed and breakfast in Independence Oregon, and am becoming known for my breads. I am particularly interested in old-world recipes. I now have my own rye sourdough to make the REAL Jewish rye bread, and have perfected my farmer grandmother's graham bread, which I have also modified to make my own version of a widely-aclaimed "white" bread. My little town, once proclaimed the "hops capital of the world" (I think that was a self-proclamation, but they did grow lots of hops), is turning again to hops-growing. I'm interested in discovering a hops sourdough recipe. I know the old pioneers did this. Seems it would make a wonderful and interesting bread. So here I am, ready to discover and share. Seagee. |
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#2 | |
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Certified Master Chef
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Hello,
Welcome and Enjoy!!
__________________
![]() Love is something you can't describe like the look of a rose, the smell of the rain, or the feeling of forever. ![]() |
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#3 | |
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Certified Executive Chef
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Welcome to DC!!!
__________________
I would just die without food!
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#4 | |
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Certified Executive Chef
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Welcome, seagee.
__________________
I don’t see how they can get a cow to sit down on those little cans. Fred Allen
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#5 | |
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Certified Master Chef
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HOWDY
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__________________
life may not be the party we hoped for, but while we're here we should dance |
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#6 | |
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Certified Executive Chef
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Hello and welcome to DC!!
__________________
Buddy ![]() "It is an easy thing for one whose foot is on the outside of calamity to give advice and to rebuke the sufferer." ~ AESCHYLUS, Prometheus Bound |
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