This is a recipe from Tess Lister’s website The Miller’s Daughter. It uses Shipton Mill Light Rye. Seeds feature heavily as well as cracked rye grains. The fermentation time on baking day is only about an hour then straight in the tins! The end result is surprisingly light, one of my favourite recipes!
It’s taken 3 weeks but it’s done now. Top photo is before four days of tiling.
Unit 739 Camden Stables Market, LONDON, NW1 8AH
I wasn’t sure this would come out ok. I only refreshed the starter once the night before and it didn’t increase in volume much. Five stretch and folds, 4 hr bulk and 12 hours in the refrigerator. No problem at all 🙂
Two really nice loaves today. Cooked in a cast iron casserole, lid on for 15 minutes, lid off for 40.
Made with wheat gluten (seitan), tapioca flour and loads of spices. The seitan makes it quite chewy but we’ll see what it’s like sliced and fried. More sourdough tomorrow!
Update: I cooked a pasta bake using slices of the sausage and vegan moxxarella and it was Great! The slight over spiced flavour and chewy texture changed completely and it was like having an italian sausage pasta bake, but probably better!
Must have been small tigers! Ahh, the joys of a vegan household. My son has decided to try it recently so we are all joining in. Honestly, it’s not been that difficult. I have lost weight and we all feel better..
The tiger nuts are because he developed a taste for horchata in Spain, which is the milk made from these. I make my own tofu too, never thought I would say that 😂
Not sure what to call this, a bloomer maybe? Cooked in a Bakery Bits Ltd Oblong Baker
Great colour though
A second planting of little gem lettuce, carrots ready to crop, strawberries and dwarf french beans. We like it so much, we bought a second one!