Dr. Sarah Durand, Natural Sciences Department.
Dr. Ron Nerio, Director of the CUNY Research Scholars Program.
Sherouk Alzeory, Cristina Rogers, and Trevor Taylor (NS Department).
“Focaccia Bread” by Abigail Neely (daughter of Vân Bich T Trần).
Please feel free to ask for the recipe.
“Tartine Basics” by Poppy Slocum. 90% white flour, 10% whole wheat flour,
75% hydration, sourdough culture.
“Roggen Sauerteigbrot” German bread by R.Senkov. 100% rye flour,
75% hydration, rye sourdough culture.
“A Bread Ear”, Whole Wheat Tartine bread by R.Senkov.
70% whole wheat flour, 30% bread flour, 85% hydration, 20% sourdough culture.
“Country bread” by R.Senkov. 90% bread flour, 10% whole wheat flour, 75% hydration, 20% sourdough culture.
“From Flour, Water, Salt, Yeast,” sourdough bread by J.Tan.
“First attempt at Sourdough bread” by N.Fernandes.
1:1 whole wheat and all-purpose flour, 1:1 rye and all-purpose flour sourdough culture.
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