Did I mention I love bread?
The other day I ran out of bread. I can’t eat ‘white death’ or spongy packet bread of any colour, dosed with preservatives to make it last forever. Neither can I eat the fake sourdough marketed to look like the real thing sold in a well-known supermarket or the stuff from hot bread places. I perused the specialty bread section of the supermarket where racks of famous city bakers display their tempting loaves, Dench, Baker D Chirico, La Madre, Phillipa’s: there’s not much change from $10 for an ‘artisan’ loaf, rivalling the smashed avocado as the real cause of inner city hipster poverty. We went without bread that day.
Home made Finnish Rye. Just add smashed avocados.
I hurried home and hastened along my trusty starter, Sorella, another offspring of Celia’s Priscilla, a consistently reliable sourdough starter in any weather. It’s important, when baking your own loaves, to seek out…
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