Click here to read an interview with the farmer!
Actually cloughjordan-wood-fired-bakery rye is not a remarkably long build. The 20 days is for the starter, and some of us have sourdough starters 20 years old. His build is of normal duration.
Thanks for your comment. I’d say it is a long ferment for novice bread makers. Joe also has extremely old starters as well. This recipe was given as a “blog reader friendly” option =))
I love your blog…love your recipies. Any chance you can you can have the ingredients listed in US measurements also…
Yeah, yeah, I know we are so far behind almost every other country in the world in using the metric system
I really enjoy your blog and look to it for food inspiration. My husband is from Galway and I came across your website one day when I was googling a recipe for an apple tart, as my apple pie was not was my husband was accustomed to. Low and behold your recipe was perfect! Thank you, hope you keep posting!
I love your blog! I actually found your blog looking through the Home Exchange. Our family is interested in visiting in 14.
Anyway, we live within a few minutes of Lake Michigan, and I noticed that it was where you grew up. Your recipes and stories are both intersting and delicious! Can’t imagine the changes you’ve been through, but it seems to work well on you! Keep that wonderful outlook and refreshing writing going, nurture the most important blog in your life….your family!
I love this site – really inspirational.
I love your website! I was really interested in your restoration page. I just graduated from the College of Charleston (South Carolina) with my Bachelor’s in Historic Preservation. What are your projects like? Are you planning on doing more? Need any help? I know you might not be employing any one… need an intern? Even if it is just for a short while? If not, DON’T STOP POSTING about your restoration! I am loving it and would love to see you progress.
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