Sour dough toast - it’s emperor’s new clothes, isn’t it? You have to like it because the rest of the world or, at the very least, all of London says so.
I don’t understand sourdough bread. Especially when used for toast with spreads. It’s too full of holes and usually served in noisy coffee shops with sticky “vintage” school desks.
It's best use is for mopping up sauces, or dipping it into really good Extra Virgin Olive Oil and slurping it ... the problem is in the UK we try to use it in the same way we'd use bog-standard sliced white loaves ... it's a different creature all together. Imagine you're sitting on a shady terrace under a grapevine, with a glass of good minerally Cotes de Rhone, a platter of mediterranean veg, olives and salamis or shellfish, and as I said, wonderful EVOO or aoli ............ that's the way to eat sourdough 😋😎🍷
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
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Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
https://www.discusscooking.com/
https://www.cookingbites.com/
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.