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Matzoh, of course.
Irish soda bread!
Recipe: Entertaining Weekly | Scribd
From the Turkish cookbook by Musa Dagdeviren (diacritics missing):
Nohut Mahasi: crushed chickpeas left to ferment overnight. Works OK, quicker and sweeter than sourdough.
Linden blossom and Vine leaf sour dough starters… not for another two months, here in Toronto.
Icelandic rye bread is SO GOOD! I also found a place there that makes it into ice cream - one of the best I’ve ever had.