Hop-Leavened Bread
(From Olha Franko's book <em>Practical Kitchen</em>) Since time immemorial, long before commercial baker's yeast was known, bread was kneaded using a sourdough starter made from hop cones. Such bread stayed fresh for a long time, had a lovely aroma, and a wonderful flavour. The tradition of baking bread with a hop starter has survived in some monasteries. Approximately …