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Post by Fat Bob on Mar 16, 2012 23:03:41 GMT
I was getting worried after suggesting this forum and then not posting anything but have been busy redrawing the Sopwith Aircraft logo.
Tonight we had a simple vegetablist fare of Leak sausages and Sour Dough Yorkshires for the first time.
(Also had mash, onion gravy and sprouting broccilli - thought it was dead after recent -15 but the new shoots are delicious).
Our sour dough starter is a bit slow and the Yorkshires were not enormously risen but tasted good.
We now raise our sourdough bread overnight and do not bash it and rerise it.
Gotta go have Focus on volume 11 and the vino is flowing...
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Post by rivergirl on Mar 17, 2012 20:10:13 GMT
I have never heard of sour dough yorkies !!!! more info please !!
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Post by Fat Bob on Mar 17, 2012 22:42:50 GMT
Just made Yorkshires as usual and bunged sourdough starter in. Did we inadvertantly start something...
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Post by cannyfradock on Mar 26, 2012 21:42:57 GMT
Fat Bob.....maybe you've just started something.
I've always wanted to try a "Toad in the hole" in a WFO.....I'm using my mobile commercial WFO on the weekend, but know I have a quiet time on Thursday for setting up/trial and error. I still have a dormant sourdough starter from "Mair's Bakehouse" which I will revive and include in a couple of trial runs on Toad in the hole.
Terry
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Post by Fat Bob on Mar 26, 2012 22:14:25 GMT
We have veggie sausage Toad in the Hole regularly. It may be my taste buds but when sourdough is warm/hot I don't get such an intense flavour as when cold.
We had spinach and mushroom pie by in the WFO tonight.
We have over 70 cookery books from around the world and fusion mix gets a bit strange at times.
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