I have to admit that this is a bit of a cheat, but the speed and predictability of rising and proving compared with “real” sourdough makes it tempting. And the results are delicious …
It’s a mixture of sourdough and yeasted dough, and although it doesn’t have the air pockets and texture of a sourdough, it has plenty of flavour and is far more chewy than a simple yeasted bread.
I’ve just taken six lovely sourdough loaves out of the oven, made with Stoate’s Mill organic strong white and rye flours. They smell and look delectable.
I’ll have to wait until tomorrow to try one, though!
Happy New Year everyone!
Around this time of year, as part of our family visits, we’ve frequently been to see my sister and her husband. Rolf is Swedish, and is an excellent cook. His yuletide lunch traditionally includes julskinka, the Swedish Christmas ham, and ärtsoppa, the celebrated Swedish yellow pea soup.
They’ve moved to the west country, so are too far away for a casual visit, but they kindly gave us a beautiful julskinka, which was the centrepiece of a post-Christmas lunch party. We still have some left, so for New Year’s Eve we thought it would be in the spirit of things to re-create something of the flavour of Rolf’s Swedish cooking.