festa

I baked some raisin, chocolate chip and walnut loaves yesterday and this morning and they are/were available by order only from Rachel at COGS. The bread is adapted from Jean’s recipe over at Lemons and Anchovies and is 91% strong white flour and 9% rye flour (with 10g of cocoa powder per loaf).

I call it the Merton Festa, because, well, festa is Italian for party.

Merton Festa

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sourdough in pencil

Merton cheese and pepper

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