*An updated, lighter version of this bread is part of my comprehensive course, Wholegrain Rye Sourdough Bread: Mastering The Basics. * Rye has been used to make bread for thousands of years. It’s not only super tasty, it’s also lower … Read More
This is leftover beef tongue. Before baking, I mixed it with sauteed leeks and mushrooms, sourdough millet/sorghum breadcrumbs and lots of duck stock.
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Whilst its smells were filling the room, I listened to @177milkstreet’s podcast (which I recommend!), and cleared my 2020 food photos from my device, making room for the many that’ll I hope to snap this coming year.
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These new days of the year are introspective and warm in our house. I have some wonderful plans and ideas for 2021. I hope you’ll like them as much as I do 🙂
