I get the sense that sourdough starters are starting to come back into fashion – for the most part, it’s the bakers and chefs who nurture their bubbling little jars, texting each other about feeding schedules and storage advice. I started some new starter earlier this summer – the batch I had, with a backup tucked away in the back of the freezer, finally gave up due to neglect. I got them going, and then left town – and on the way back from Tofino, we detoured through Edmonton, popping in to Prairie Gardens farm in Bon Accord, where chef Blair Lebsack and Caitlin Fulton of Rge Rd cook farm dinners, they teach classes using the wood-fired cobb oven – pizza, charred salads with tomatoes, arugula and beans and beans from the garden, things like charred greens, braised leeks and Brussels sprouts, roasted herbs, quick pickles, bannock, cooked on a stick over the fire, pastry for spiced apple empanadas and galettes. Christine Sandford is oneContinue reading
The post Sourdough Pizza appeared first on Dinner With Julie.