One of the resultant loaves. 50% wholemeal sourdough.
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Oh for smellivision
Oh for smellivision. Anyway, having baked a big batch of Lemon Rosemary loaves, I now have a couple of zest-free juicy lemons. </p><p>What should I do with them? Tarte aux citron doesn’t use nearly enough. Lemon curd? Something else?
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Today’s big bake, 70% Manitoba with 10% each of einkorn, spelt and rye (wholemeal)
Today’s big bake, 70% Manitoba with 10% each of einkorn, spelt and rye (wholemeal). Very deep flavour with a custard crumb when fresh
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Time for some of that fine 100% rye sourdough with toasted sunflower seeds and a hint of caraway.
Time for some of that fine 100% rye sourdough with toasted sunflower seeds and a hint of caraway.
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