Turned out not too bad, although the fridge was a bit empty which didn’t help. Pork fillet, green pepper, shallots, garlic, cider, rosemary and chorizo.https://uploads.tapatalk-cdn.com/202...07fc7b97d3.jpg
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Turned out not too bad, although the fridge was a bit empty which didn’t help. Pork fillet, green pepper, shallots, garlic, cider, rosemary and chorizo.https://uploads.tapatalk-cdn.com/202...07fc7b97d3.jpg
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White Sourdough - No Dutch Oven this time. Cooked open with a tray of boiling water for steam.
Pleased with this one!
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Looks great!
I must get round to having a go at one.
Sea Bass on the BBQ tonight, with various herbage from the garden..
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Actually that is really good Tony.Quote:
Originally Posted by mightymonoped
I hate the hassle of maintaining my sour dough cultures. Next time I do one I will freeze it in packets and re-invigorate it
I figure it has to work, since freezing fresh yeast works fine.
Have you ever tried buying cultures from eBay? I haven't, but it could be interesting.
Thanks! To be honest, I treat mine with complete disdain. I just stick it in the fridge for weeks on end, just tip half away, refill it with the same amount for two days on the run and it’s good to go. [emoji4]Quote:
Originally Posted by User211
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Fair play.Quote:
Originally Posted by mightymonoped
Spit in it. Really. I had some San Francisco sour dough bread that was chemically analysed after 130 years of culture. In contained human spit enzyme.
Come to think of it I made it on a sour dough bread course.
Friday night curry
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BTW I have never spat in my sour dough culture;)
Some concoction of left over mash, chopped hot dog, dolcelatti, spring onion and hot sauce. Plus baked egg.
Followed by homemade egg mayo on home made toast.
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[emoji23] what doesn’t kill you...and all that! [emoji23]Quote:
Originally Posted by User211
That looks like my kind of concoction! [emoji106]
Love any kind of eggs on homemade toast.
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