Saturday, 29 August 2009

Acetic bread

Note to self: don't make bread dough and then leave it in the fridge all week.

I remembered it this morning and bunged it in the oven. While it was baking, the kitchen smelled like a chip shop from the amount of acetic acid vapour the bread gave off.

Pity, because it has a fantastic crumb and lovely texture. It's just really sour.

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