{"id":7523,"date":"2017-12-14T23:30:55","date_gmt":"2017-12-15T06:30:55","guid":{"rendered":"http:\/\/www.artisanwineclub.com\/?p=7523"},"modified":"2017-12-14T23:51:47","modified_gmt":"2017-12-15T06:51:47","slug":"lummi-island-wine-tasting-december-15-17","status":"publish","type":"post","link":"https:\/\/artisanwineclub.com\/index\/lummi-island-wine-tasting-december-15-17\/","title":{"rendered":"lummi island wine tasting december 15 ’17"},"content":{"rendered":"

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Bread Friday<\/span>
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\"\"<\/a>Pain au Levain – <\/strong>Made with a nice mix of bread flour and freshly milled whole wheat and rye flours. After building the sourdough and mixing the final dough it gets a long cool overnight ferment in the refrigerator. This really allows the flavor to develop in this bread. A great all around bread – $5\/loaf<\/em><\/p>\n

Semolina w\/ Fennel & Raisins<\/strong> – A levain bread made with bread flour, semolina and some fresh milled whole wheat. A little butter for a tender crumb and fennel seeds and golden raisins round out the flavors. Judy A. says this is her favorite! These flavors go really well with meats and cheese, but it also makes pretty darn good toast – $5\/loaf<\/em><\/p>\n

For pastry this week:<\/em><\/p>\n

Individual Cinnamon Rolls –<\/strong> Made with a rich sweet roll dough full of eggs, butter and sugar. The dough is rolled out, spread with pastry cream and sprinkled with cinnamon sugar. Then rolled up and sliced into individual rolls for baking. And boy are they delicious!!<\/em>– 2\/$5.<\/em><\/p>\n

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Holiday Season Schedule
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