This morning, I finished making Organic Sourdough Russian Rye Bread with Sugar Cane Molasses and Toasted Coriander. Using my leftover sourdough starter instead of giving it a toss being conscious of waste, made from @grandtetonfamily organic Einkorn berries fermented for seven days. This bread and its recipe from @vanessakimbell of @sourdoughschool has filled my entire home with the deep and richly sweet smell of baked molasses and a subtle hint of Toasted Coriander. It’s hard to explain, but this time of year truly makes my home feel so cozy and blessed. I plan to run one of these loaves over to the next-door neighbors as I want to share in this bounty and blessing. I believe that sharing what we have with others is the best and most powerful example of humanity that each of us can show.
We must lead by example…
