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I write excitedly about my successes in the kitchen. It is only fair to admit when I have a colossal failure. I found a recipe for quick and easy sourdough rye bread. It was all natural ingredients, and no wheat. It took two days to prepare the sourdough starter. Then I was ready to try the bread. It made the house smell wonderful while it was baking.
But it tasted terrible. The texture was doughy. It was not sweet enough, and it was way too sour. I don't think it's worth the time to improve the recipe. I drew a frowning face on that page in the cookbook to remind me not to use it again.
Besides, Sue H. and her husband have sent me a new spelt/rye recipe. She writes, "It's the first bread that has been light enough to use for sandwiches without toasting it. The problem is, of course, that one tends to eat too much of it!!" I can hardly wait to try it, and (of course) I will write my results in a blog.
What to do with the failure? The ingredients were all so Type A beneficial, that I hated to throw it away. I sliced in and put it on a cookie sheet. Right now it is in the oven on low heat drying out. I will convert it into breadcrumbs in my food processor. It should make a good coating for garlic chicken or oven fried fish.
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