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This week's bread: a loaf of Matthews Cotswold Eight-Grain Flour, very nice.
Friday night supper: ven pongal (South Indian khichchari). a bit mushy perhaps.
Saturday breakfast rolls: Tassajarra method, 50/50% strong white/wholemeal flour, maple syrup.
Today's lunch: stuffed ancho chiles, in which I used Bold Bean Co. Queen Black Beans rather than trying to chase down dried black beans, and anyway, these are very good; served with chicory quartered, healthy-grilled in avocado oil and splashed with gooseberry vinegar.
