By Cila Warncke, Portland Cooking Examiner
Recently, I had the privilege of a guided tour around Abacela Vineyard in Roseburg. The award-winning wines speak for themselves but the folks up at the winery have more than just neat tricks with Tempranillo up their sleeve -- they also bake the tastiest baguette I've eaten this side of Paris. The secret? Grapes.
Seriously. Hospitality manager Linda Kistner thought 'Why use any old yeast for starter when we have all these lovely fermented grapes to hand?' Her experiment with grape-yeast was a success and you can judge the results for yourself if you stop by the tasting room. If you are just hankering to know how the whole baking process works Linda is leading a workshop on February 11 to show you how to do it yourself.
Check out the Sourdough Bread Baking seminar on our Facebook page too!