{"id":6873,"date":"2017-04-20T23:24:37","date_gmt":"2017-04-21T06:24:37","guid":{"rendered":"http:\/\/www.artisanwineclub.com\/?p=6873"},"modified":"2017-04-21T15:07:22","modified_gmt":"2017-04-21T22:07:22","slug":"lummi-island-wine-tasting-april-21-17","status":"publish","type":"post","link":"https:\/\/artisanwineclub.com\/index\/lummi-island-wine-tasting-april-21-17\/","title":{"rendered":"lummi island wine tasting april 21 ’17"},"content":{"rendered":"

(note: some photos will enlarge when clicked)<\/em><\/p>\n

Bread this week<\/span><\/strong><\/p>\n

\"20141024-122220.jpg\"<\/a>Pain au Levain –<\/strong> made with bread flour and free milled whole wheat and rye also a little wheat germ and some malt for sweetness. A long, overnight cool ferment really brings out the flavor. A great crusty artisan bread -$5\/loaf<\/em><\/p>\n

Semolina with Fennel & Golden Raisins –<\/strong> about 50\/50 bread and semolina flours and plenty of fennel seeds and golden raisins. A little butter keeps the crumb tender. It is a beautiful golden color due to the semolina and goes well with meats or cheeses. Judy A. says this is her favorite! So be sure to give it a try- $5\/loaf<\/em><\/p>\n

And for pastry…<\/em><\/p>\n

Chocolate Croissants –<\/strong> a traditional laminated french pastry made with a bit of sourdough flavor and another pre-ferment to help strengthen the dough to create the traditional honeycomb interior. Rolled out and shaped with delicious dark chocolate in the center. Quantities are limited so get your order in early so you don’t miss out – 2\/$5<\/p>\n

Earth Day, Science Day
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