@petewxyzsaid Sounds great, is that full fat cream or would that work with reduced fat?
It is, I think, what you call full fat cream, and there is also crème fraiche with less fat. Try it. This is my own recipe and there are also other chutneys that would work just as well.
@torunnsaid It is, I think, what you call full fat cream, and there is also crème fraiche with less fat. Try it. This is my own recipe and there are also other chutneys that would work just as well.
I'll give that a go. Possibly also with caramelised onion chutney as that is a favourite!
The yeast (no pun intended) I get from the supermarket, from the bakery - a guy I know. No Idea about types & differences. Nice one, some homework🚬
Same as the community bakery where I was working, they just got a solid block from the bakery in the supermarket. Don't know if they would generally do that or whether they just got to know them!
First day you get a starter going with the sourdough and some flour and water. By the next day there was enough of that to get five big tubs mixed by adding it to more flour, water, supermarket yeast and some salt. That all went in the fridge then next morning shaped up about 70 loaves for the humid tent for about an hour, before baking and use the scraps off the table in a little tub with flour and water to keep that culture going for the following week.
The guy running it converted a garage then steadily got more and more people into doing it with him. You call it a community group rather than a shop and you accept donations to cover costs rather than making sales and its basically free bread for everybody in the group plus a small donation!
A pity, without space & garden, greenhouse etc. Eureka, human ingenuity, I envy those who have an allotment or greater but that's is..... I wonder what's better cooking Meth or Broth? Maybe I should save that one for another thread.🚬
Culinary Adventures in Lockdown
24 May '20 18:34
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