A search. A story. A gluten-free adventure.
Sunday, November 15, 2009
Sunday was collection day at Stokes State Forest. Filling up my water supply for breadmaking before this source freezes. The site looks unsavory but the product tastes great.
Oh, and here's an example of my bread. I call it WRY. It's a hearth-baked, naturally-leavened GF pseudo-rye.
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