Monthly Archives: August 2014
Grissini
Wanted something savoury and crunchy to serve alongside a glass of wine at the book launch, and thought grissini might be nice. Started with a batch of sourdough starter from the new regimen, using the leftover leaven from the weekly
Grissini
Wanted something savoury and crunchy to serve alongside a glass of wine at the book launch, and thought grissini might be nice. Started with a batch of sourdough starter from the new regimen, using the leftover leaven from the weekly
Cheese Biscuits
Rustled up some cheese biscuits and sourdough grissini for the book launch. Vaguely recalled reading a cheese biscuit recipe in the guardian – a quick search turned up two: cheese biscuits sharpened with parmesan, and Dan Lepard’s red Leicester biscuits spiked with cayenne. The food
Cheese Biscuits
Rustled up some cheese biscuits and sourdough grissini for the book launch. Vaguely recalled reading a cheese biscuit recipe in the guardian – a quick search turned up two: cheese biscuits sharpened with parmesan, and Dan Lepard’s red Leicester biscuits spiked with cayenne. The food
Cheese and Chutney Scrolls
A savoury twist with this week’s Sourdough Scrolls and Buns edition. Daubed the stretched dough with 4 heaped soup-spoonfuls of chutney before scattering about a cup of grated cheddar over the top. Rolled the dough and sliced it into seven portions. Left them to raise overnight before the
Cheese and Chutney Scrolls
A savoury twist with this week’s Sourdough Scrolls and Buns edition. Daubed the stretched dough with 4 heaped soup-spoonfuls of chutney before scattering about a cup of grated cheddar over the top. Rolled the dough and sliced it into seven portions. Left them to raise overnight before the
