INGREDIENTS 8 slices of good sourdough bread
2tbsp unsalted butter 1tbsp plain flour 400ml milk Freshly grated nutmeg Dijon mustard 280g grated cheese (a mixture of Emmental, Gruyere and Cheddar is good) 160g good-quality, sliced ham Salt Black pepper METHOD 1.
The staling rate (N/day) declined in the buckwheat sample from 8 [+ or -] 2 to 6 [+ or -] 2 N/day, and in teff sourdough bread
from 13 [+ or -] 1 to 10 [+ or -] 4 N/day.
INFORMATION Calories: 189 for Florentine (with spinach); 193 for Benedict (with ham); 220 for Royale (with smoked salmon); add 78 for second poached egg) INGREDIENTS For the sauce: 1tsp Dijon mustard 2tbsp half-fat creme fraiche Fresh herb leaves, such as chives, parsley or dill, plus extra to garnish Salt and pepper Pinch of sugar (optional) For the 'Benefit' layer: 50g fresh or defrosted frozen spinach (or 20g smoked salmon or 20g slice of ham) Squeeze of lemon juice, if using spinach 1 very thin slice of sourdough bread
weighing 15g 1 medium egg Splash of vinegar Salt and pepper METHOD MAKE the sauce by heating the creme fraiche and mustard gently in a small saucepan for two minutes.
This winter, stay healthy by stocking your fridge with foods like miso soup, sour pickles, unpasteurized sauerkraut, sourdough bread
and soft cheeses like Gouda.
I love sitting down to this with some sourdough bread
INGREDIENTS 1tsp clear malt vinegar 4 large eggs 4 slices of sourdough bread
1 ripe avocado For the salsa: 8 large ripe vine tomatoes 1 large red bell pepper, halved, stem removed and deseeded 1 red onion Small handful of coriander Juice of 1 lime 3tbsp extra virgin olive oil 10 jalapeno slices from a jar (optional) METHOD FIRST, make the salsa.
He has been baking sourdough bread
since the early 1990s, when he was part of the pioneering Natural Rise bakery.
Drizzle with olive oil and serve with sourdough bread
, if you like.
2 slices sourdough bread
2 slices provolone cheese 1 Roma tomato, slices 1/2 avocado, sliced Squeeze of lemon juice 2 to 3 fresh dill sprigs 2 to 3 fresh basil leaves 2 slices lean bacon, cooked 2 to 3 tablespoons butter
After analyzing strains of mould fermented in sourdough bread
, Michael Ganzle, professor and Canada Research Chair in the University of Alberta Department of Agricultural, Food and Nutritional Science and fellow researchers were able to isolate natural compounds, which may help keep bread fresh without changing its flavour.
Thank you for "City of Loaves," your article about San Francisco's signature sourdough bread
(November, page 28).
Kids will love the sourdough circus, and the role Suzie plays in making sourdough bread
with her circus performers.