Kbroffee
Sourdough Tips on storing your fresh bread
The Natural acidity found in sourdough helps keep the bacteria away and takes longer than yeasted bread to grow mould.
Simply wrap in a tea towel or slice and wrap in a freezer bag/greaseproof/foil/ beeswax/vegan wraps and freeze then take out slices when needed.
Seven days of bread - Fresh just out of the oven with or without butter! Sandwiches, toast, bruschetta, crisp breads, croutons and last but not least breadcrumbs.
For crisp breads slice thinly place on baking tray, dry out in a very low oven until crisp
Croutons cut into chunks cover with some olive oil and roast in the oven for 10 minutes at 180oC
Bread crumbs simply blitz and use straight away or freeze
for another day.
A slection of our favourite Sandwich & Bagel Fillings using our sourdough loafs and bagels
Jarlsberg New Yorkker rocket tomatoes mustard (whole grain) mayo fermented cabbage (sauerkraut)
Egg and Watercress with a few wild garlic capers
Roasted Vegetables with homemade hummus & rocket
Smoked Salmon & Schmear meaning to “smear” or “Spread” on top of a bagel or bread.
Smoked Salmon, cream cheese mixed with soft mixed herbs, chives, dill, parsley, capers and homemade pickles
Matt Mager Beatsnbeigels epic Beigels are superb check him out #beatsnbeigels also at Off The Beaten Truck.
Cheese & Pickles Grated Cheddar cheeses mixed with mustard mayonnaise Red Leicester cheese, gherkins, spinach and red picked cabbage
Loading of Loaves into the Rofco B40 and pepping through the window to see how they grow