w. Sourdough, Whole Wheat, Wheat Germ and Cornell Bread.
Last week we looked at iconic Canadian chef and and cookbook writer Madame Jehane Benoît's (1904-1987) instructions on how to make the best brioche, which she described as "one of the glories of the French cuisine".
On this week's installment from a 1975 newspaper column Benoit tackles doing homemade bread more generally with whole wheat bread, sourdough and the all important sourdough starter, as well as wheat germ bread and "Cornell Bread" with the "Cornell Formula".
Perfect for the season and the times where we want to be doing some things at home that we might not have tried before.
