David's amazing olive & seeded sourdough |
We have been busy in the bakery making a variety of enriched sourdoughs and perfecting flavour combinations with fruit, nuts, seeds, herbs, spices and olives - I absolutely love olives, always have since a very early age and so the olive and mixed herb was most definitely my favourite!
an active bubbly sourdough |
Lactic acid bacteria (Lactobacilli) are the dominant micro-organism in sourdough that given warmth and regular refresh of water and flour give benefits of; better digestibility, fuller flavour, longer keeping qualities & nutritional value.
tomato sourdough with onion & celery seeds |
The selection of sourdough breads we made today looked amazing! They were perfectly saleable and we were all very proud of our creations. I could just imagine serving platters of sourdough varieties matched together with the perfect cheese and wine partner. The bakery would be full of speciality breads from around the world, beautifully presented - like wine you could sample & select with tasting notes scribed on a chalk board to help you decide.
7-seeded with oat topping |
Whilst beetroot was the most talked about the top 5 favourites were:
1) Olive & mixed herb
2) Hazelnut & currants
3) Fig & walnut with star anise
Beetroot & fennel seeds |
4) Tomato with celery & onion seed
5) Potato (roasted)
They look amazing! Clever stuff.
ReplyDelete