I found a recipe for our favorite Polish bread, zytni, and have started our second batch of sourdough starter. I had much better luck than the time I tried to make the starter for zurek in Tucson. My rye flour and water combination for the zurek grew mold rather than becoming a bubbly home for naturally occurring yeast – just wasn’t the right air I guess.
An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com, she loves connecting readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the University of South Florida. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.
tralf
I'm looking forward to trying this, but I think I'll wait for it to cool off a bit in Tucson.