I haven't posted in forever, because I've been cooking so often that I want to be done with it. I have continued to make sourdough bread about once a week, but no exciting new discoveries. Until now.
Having had some time on my hands yesterday, with guests coming for dinner tonight, I decided to bake matzohs. Searching my cookbooks with eatyourbooks.com, I came upon a recipe for Mediterranean Matzohs in Rose Levy Baranbaum's The Bread Bible. (Rosemary and a little olive oil make them Mediterranean, I guess.) Not hard to do, and came out looking very artisanal and tasting quite good.
Bobby Jay
