However this doesn't mean that I'm not busy, I still did 36 loaves this week, including some for me and a couple of new flavours.
The first was Walnut and Green Pesto Sourdough. I used Chopped Walnuts and Vegan Green Pesto and a mix of White and Wholemeal flours on a White levain.
The first attempt I left out for an overnight prove and it rather explode out of the tin,
After baking and cutting of the overhang,
the flavour was amazing and I took the best loaf down to Oats as a sample. They put it on with soup, we tried ours with Goats Cheese and Pear Chutney. Ours was great and Oats promptly ordered two loaves for Friday so there's must have gone down well.
The next attempt was a White Sourdough flavoured with Chilli from my windowsill, I grew and dried these in 2013. They were chopped and added to the dough, seeds and all. There's always a doubt about amounts, have I put too much? I used 6 Chillies for 1.7kg of dough and it was about right. A warm tingle on the back of the throat, not a tear inducing blast to the sinus, if you know what I mean.
This one worked on so many levels, it tasted great toasted with cheese,
and was also good toasted with marmalade.
Pro-Performance in Preston, one of my retailers have been asking for a high Protein Sourdough Pizza base and I did have a go at one for them. (see my last post) 33% Protein was the best I could manage, which I hoped was enough to generate orders.
I had an order for eight this week, hopefully this is the start of a new line for Well Bread!
My talk is approaching, more details soon but I thought I would try to make some biscuits for refreshment time. I had a go at Vegan Sourdough Digestives,
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