This weeks sourdough

Crumb Shot 20th November 2017
Tartine Style Sourdough 20th November 2017
Crumb Shot 20th November 2017
Crumb Shot Sourdough 20th November 2017

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 🙂

Vegan Sausages hmmm, not sure.

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!

Vegan Sausages

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!