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Walnut Bluecheese inspired by Peter Reinhart

I had some gorgonzola and walnuts when I chanced upon a section in the Bread Baker's Apprentice describing adding walnut and bluecheese in sourdough bread. I wanted my walnuts crunchy so I did not add them upfront. Instead, I added these at the last stage. The results were not the typical walnut bluecheese that you see in the book. There is no staining of the dough. The flip side is that some of the walnuts tend to fall out when slicing the bread.

Walnut-Bluecheese Sourdough on the right

Very flavorful!











This site was last updated 06/05/06