New kitchen, new scenery, new scottish sourdough…

First attempt at black bread, including doughies’ newly ripened scottish rye sourdough, ground coffee and some old bread.
Prepared and baked over yesterday and today, was so excited have already eaten some. You can really taste the coffee!
Looking forward to eating it toasted with marmalade for breakfast – my favourite way to eat Rye.



Now time for a cuppa while I wait for my ‘Vermont’ sourdough to bake.
Using a wheat sourdough prepared in the highlands I suppose this should really be called ‘Highland sourdough’.

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