Culinary
The bread that was making last week: sourdough starter, brown bread flour, white spelt flour, wheatgerm, a few sunflower seeds, dash of molasses, splosh of sunflower oil - turned out very nicely, and also made nice toast.
Saturday breakfast rolls: basic buttermilk, 3:1 strong white/buckwheat flour.
Today's lunch: Scottish salmon fillets baked in foil with minced ginger and lime slices, with baby Jersey Royal potatoes roasted in goosefat, extra fine beans roasted in olive oil and splashed with gooseberry vinegar, and samphire steamed and tossed in butter. This entry was originally posted at https://oursin.dreamwidth.org/2761466.html. Please comment there using OpenID. View
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