Continental breads. The mere sound of them sounds slightly exotic to me. That added to the fact that there are literally thousands of them makes them more appealing to me than you could possibly imagine.
This gives me huge scope to go off and test and experiment, seeing which ones work best with a sourdough and which ones, are frankly, best left in their original state. For me, Continental sourdoughs are an adventure and I would love to share some of my adventures with you. These sourdoughs are usually enriched with the addition of all or some of the following, oil/butter, milk and eggs. Some of them are very simple like a ciabatta and others are more complex like a Stollen.
Here at The Little Sourdough Bakery all of my bakes are vegan so no eggs have been used & dairy is replaced with a dairy free alternative & I produce a wide range of continental sourdoughs, including brioche, focaccia, ciabatta, Stollen, (at Christmas), flat breads and cinnamon buns with salted caramel.
There are some things which are only produced at certain times of the year due to seasonal availability of ingredients, but one thing which you can always be certain of is there will never be a shortage of choice.
To see what I have each week, and join me on my culinary travels around the world, check out "The List".
Cinnamon buns with salted caramel
Sourdough Stollen with Lemon Icing