doi:[removed]j.tifs[removed]

First Page		Document Content
Date: 2011-02-04 15:02:52 Fermentation Gut flora Garde manger Sourdough Lactobacillus Bread Rye bread Pre-ferment Fermentation starter Food and drink Lactobacillaceae Microbiology		doi:[removed]j.tifs[removed] Add to Reading List Source URL: comenius.susqu.edu Download Document from Source Website File Size: 203,31 KB Share Document on Facebook

	Lunch Menu for June 2018 S TA RT E R S Cullen skink soup, heritage potatoes & peat-smoked haddock One Square’s signature smooth chicken liver pâté & orange jelly with toasted sourdough & pistachio nuts N Shetland m DocID: 1vb9p - View Document
	Breakfast Menu Served until 4pm Daily Legendary Breakfast Served with Legend’s fried potatoes and your choice of bannock or toast: Brown, White, Rye, or Sourdough DocID: 1uSWW - View Document
	Calthorpe Garden Café Menu Open 10am – 5pm Tea, coffee and drinks start at £1 and a range of cakes and snacks are available daily. Toasted sandwiches with organic sourdough bread  DocID: 1uBrO - View Document
	Bread Choices: White - Wheat - Rye - Sourdough - Sub Roll - Hamburger Bun Add Cheese $1.29: American - Cheddar - Provolone - Pepper Jack - Provolone - Swiss All Sandwiches Served with House-made Potato Salad Classic Hot DocID: 1uirJ - View Document
	SUNDAY BRUNCH COSTEAUX BENEDICT 15 two poached eggs over sourdough, black forest ham, spinach, Applewood smoked bacon, avocado, hollandaise + potatoes PAIN PERDU (french toast) 14 thick slices of the world’s best cinna DocID: 1uiaK - View Document