Soller Web is an important part of life in the Soller Valley where we live. As the Central Information Channel for everything going on locally, they have certainly done their research on the best foodie places around.
So it is an honour to be awarded by them for the best sourdough in the valley. You can read all about it in their recent article All About The Bread on the Soller Web facebook page here .
This loaf pictured below is made from white, rye and charcoal. The charcoal gives it a slightly smokey, burnt flavour and a unique colour. There is a bit of grit from the charcoal when eaten fresh but the grit is lost if you toast it or turn it into wafers which is what we generally use it for. Also the health benefits of activated charcoal (from Japanese bamboo) is of course amazing.
Thank you Shirley and all the team!
https://www.facebook.com/SollerWeb/posts/5032403310175730
https://www.sollerweb.com/piersdawson.html
www.sollerweb.com
Piers Dawson White, Rye and Charcoal Sourdough
