Thanks Peter. I think so too. I’ve been working on this recipe and sourcing locally-grown organic flour and this last batch feels like I’m getting it right.
Mine too.
Oddly though, because I bake reasonably often (and freeze what we don’t eat immediately), I am better able to limit myself. I guess it’s not quite as special when I know there will be another loaf coming.
I used to enjoy baking too Su but never seem to have time any more. My former boss was extolling the virtues of his breadmaker that he could program to prepare fresh bread for when he woke up each morning. Whilst the idea certainly appeals it would be fatalđ
Sourdough involves a huge time commitment, and a bit of planning (probably why I’ve taken so long to get the hang of it). We talk about “bread day” in this house — quite literally.
I had a bread-maker once; probably not a very good one as it made truly horrible bread and I couldn’t wait to get rid of it. Other people don’t seem to have had that experience so perhaps I should have read the instructions.
You simply add the boiled and crumbled cauliflower to your pancake dough, add salt, pepper, nutmeg or whatever spices you like, stir, and then plop the mixture into a heated saucepan with olive oil (I use about 3 tbsp for each heap). đ Bon Appetit! xx P.S. Will try to remember taking pics next time!
Here’s a (German link) for some other pics of it: https://www.kuechengoetter.de/rezepte/blumenkohlbratlinge-mit-zitronen-joghurt-dip-93617
Yum! Thank you.
It sounds like the chickpea flour fritters I make which have wherever verges are around added to the batter. I love this kind of fast food.
Me too!! And just had a look online – chickpea flour fritters look awesome!! I have a bag of chickpea flour somewhere that I haven’t used yet and some veggies left in the fridge – guess what’s going to be for dinner tomorrow? đ
Yay. Let me know what you think. They can be really good with the addition of some dried cumin (or ground seeds if you have them). And yogurt dressing. đ xx
That’s good Su…..one for you and one for me đ
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Shame it would be stale by the time it got to you âšī¸
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I am an expert at vicarious eating đ đ
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Love it. No calories, cholesterol, e-numbers, etc to worry about.
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Although the taste can be rather bland
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You’re vicariously eating the wrong foods!
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But you’re cooking đ đ
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Good point: I’ll add more seasoning
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Thanks đ
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Yum. You’ll have to start a cafe when you move to the country, Su.
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Thank you for your vote of confidence. Cafes are such hard work. I was thinking b&b, pop-ups, or doing meals for people.
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All good ideas. đ
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Mmmm!
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đ
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Yum yum, both in the way you present them as for looks and certainly quality.
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My goodness they look good, and so beautifully risen.
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Thank you. The dough behaved exactly as it was meant to (for a change).
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đ đ đ
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Yumminess! đ
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Home-made bread! It is far superior to the one you buy in the store.
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Thanks Peter. I think so too. I’ve been working on this recipe and sourcing locally-grown organic flour and this last batch feels like I’m getting it right.
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Pass the cheese and wine, and dinner is served. Looks wonderful, Su.
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Hehe. That’s what T and I did. Some pickles, and a salad. VoilÃ
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They look delicious – pass the butter, please!
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I’ll cut you a slice (or two) đ
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Must be from your sourdough batch Su, looks really good.
Leslie xoxo
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Thanks Leslie. Yes, I’m really pleased with this batch. It was a dream to work and rose really well.
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It turned out well, nice and high…
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On my way with tea and some acacia honey I picked up last trip in France.
janet
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I’ll set the table Janet đ
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One day, I hope.
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Me too
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Love all this vicarious eating & breaking of bread together!
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Me too. Not as good as really getting together, but all sharing is good.
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Cor! Bread is my doom! Or at least the doom of my waistline đ
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Mine too.
Oddly though, because I bake reasonably often (and freeze what we don’t eat immediately), I am better able to limit myself. I guess it’s not quite as special when I know there will be another loaf coming.
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I used to enjoy baking too Su but never seem to have time any more. My former boss was extolling the virtues of his breadmaker that he could program to prepare fresh bread for when he woke up each morning. Whilst the idea certainly appeals it would be fatalđ
LikeLiked by 1 person
Sourdough involves a huge time commitment, and a bit of planning (probably why I’ve taken so long to get the hang of it). We talk about “bread day” in this house — quite literally.
I had a bread-maker once; probably not a very good one as it made truly horrible bread and I couldn’t wait to get rid of it. Other people don’t seem to have had that experience so perhaps I should have read the instructions.
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Instructions? Where is the fun in that??
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Exactly!
The best sourdough Iâve made stated happening when I threw away the recipe and figured out the science.
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I like your style!đ
My employers regard my similar approach with million-pound lab equipment as being a bit too informalđ
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Kill-joys!
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Looks tasty! I wish photos could let you smell the bread.
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Wouldn’t that be great!
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If I hadn’t just dinner (cauliflower pancakes (?)) I’d be tempted to reach through the screen and snatch one of these delicious looking loaves. đ
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Cauliflower pancakes; that sounds delicious. Can I have the recipe please? Photos? xx
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You simply add the boiled and crumbled cauliflower to your pancake dough, add salt, pepper, nutmeg or whatever spices you like, stir, and then plop the mixture into a heated saucepan with olive oil (I use about 3 tbsp for each heap). đ Bon Appetit! xx P.S. Will try to remember taking pics next time!
Here’s a (German link) for some other pics of it:
https://www.kuechengoetter.de/rezepte/blumenkohlbratlinge-mit-zitronen-joghurt-dip-93617
LikeLiked by 1 person
Yum! Thank you.
It sounds like the chickpea flour fritters I make which have wherever verges are around added to the batter. I love this kind of fast food.
LikeLiked by 1 person
Me too!! And just had a look online – chickpea flour fritters look awesome!! I have a bag of chickpea flour somewhere that I haven’t used yet and some veggies left in the fridge – guess what’s going to be for dinner tomorrow? đ
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Yay. Let me know what you think. They can be really good with the addition of some dried cumin (or ground seeds if you have them). And yogurt dressing. đ xx
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Will do! đ
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