A lot of store sourdough bread has too open a crumb (bubbles are too big) for my preference, which makes them bland and too insubstantial to me. I prefer my bread to be a bit denser and with more substance, which equates to flavour.
Tatters
joined 2 years ago
I like homemade sourdough because it has a chewy, springy texture and more complex flavour, compared to other bread. I find most supermarket sourdough to be rather bland; small bakery sourdough tends to be a bit better.
This story is about the UK not the US. Pitbulls have been banned in the UK since 1991. There are not many pitbulls in the UK. Although the American XL Bully is closely related to the pitbull, it is not currently banned, but that may soon change.
So long ago now.
Voyager used to be a web app, but has now gone native too.
Anyone fancy a day-trip to Wandsworth Prison Museum?
“Super solder” is such a niche super power to have - he can fix your circuit board up, lickety-split.
That is the “art direction”.
Interesting. Do you have a source for that, please?
I guess the drunk driver has done a lot of driving in a country where they drive on the other side of the road, which would explain why they got confused when drunk.
My wife and I generally eat my homemade sourdough over three days, as sandwiches and toast. By the third day it is a bit stale, but still OK for a sandwich, at which point I make some more. I use it for toast up to about five days, if there is any left (unlikely). It also freezes well, if sliced first.
I probably spend about 30 minutes every 3 days making it - obviously not including waiting time whilst proving/baking. Probably about 4 to 5 hours overall.