Thursday, June 26, 2014

Olympic Rye

R is for Rye
My seeded Olympic Rye sourdough has become one of the most demanded products I've ever made. This thrills me to no end as just last year rye bread was not in vogue. 
It took some convincing, some prodding, and some words of encouragement, but now I've won over eaters who always assumed they didn't like rye bread! 

Such is the power of good food that when it's done well, all prejudice and preconceptions fly out the door.

That being said, my Olympic Rye -which appears on my menu every other week- will be making an appearance this week at the farmer's market. Come grab a loaf, and relish in the nourishing heartiness of this ancient bread. 

See you there!


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