Friday, 27 March 2015
Chutneys and piccalilli
We have enough jars of these and other chutneys to last well into the autumn when the next production cycle begins.
The bread is homemade sourdough, which I am now making on a regular basis. Every loaf is different mainly because I am experimenting with different combinations of flour (white, spelt, rye) and varying degrees of "stickiness", but also because I am trying different ways of baking the loaf. This one turned out rather flat because the dough was a bit too wet. Nevertheless, it tastes great and makes wonderful toast.
Taken as part of the Flickr photo group Challenge Friday, #cf15, theme spice.