Given the current cold weather snap we are eating lots of soup in our house. Nothing goes better with a delicious vegetable soup than some nice crunchy home made bread covered in a think layer of butter. The only problem is the family eat the bread so fast I can't keep...
Having made a load of bagels I was faced with the difficult decision of which type to eat; poppy seed or sesame seed? After much deliberation I chose both! The next difficult decision was the filling.......
Chad (my sour dough starter) has been fed and nutured over the first week in the Flour Power Bakery test kitchen and I'm pleased to say Chad produced a tasty loaf! Not as acidic as some sour doughs I've eaten but the crust certainly had a tang to it.
This is my new sour dough starter culture which will eventually become the "leven" used in all my sour dough breads. He is named Chad after the American sour dough guru Chad Irwin (all sour dough cultures should have a name!).
What is better than the smell of freshly baked bread? Well how about making your own? Far better and more tasty than shop bought sliced bread (and far more fun to make than buy!).
Why not join me for a bread making class this new year. It's easy paced, fun and in no tim...
