All posts filed under: The Sourdough Journals

Whole wheat onion seed bread made with wild yeast sourdough starter

Bursting with flavor, this piquant loaf is going fast. We want to eat it in chunks, breaking them off and dipping them into a creamy yogurt-cheese sauce, which we always have on hand. It’s good so many ways. Better than an onion bagel for breakfast, and so much more nutritious–full of goodies our bodies crave.