Thursday, 1 November 2012

The simple things

Sometimes it's the simple things in life which give us our greatest pleasure.

Take eggs and bread. I've been converted to Burford Browns as I've never had a better tasting egg. The yolk is so rich, creamy and satisfying. It is perfect for poaching and superb when scrambled.

And then there's bread. We're lucky that there's been a revival of proper bread and that sourdough is so available.

There's a great edition of the Food Programme on Radio 4 all about sourdough. It really is worth a listen, as Sheila Dillon takes a couple of different sourdough starters into a lab for testing, to see what's going on with the bacteria. She finds out that there is a real difference between starters that can have a pronounced effect on the taste.

We've tried a few different sourdoughs. The Polish Bread Bakery in Avonmouth makes a sourdough that is light, slightly acidic and quite creamy. It makes a great slice of toast.

Mark's Bread in Southville make a range of sourdoughs, but I'm in danger of becoming addicted to his seven seed sourdough. The slow prove and the mix of seeds produces a heady scent and has a rich, nutty almost raisin-like flavour. It is magnificent.

So tonight's tea was simple. Scrambled eggs (Burfords) on a slice of sourdough toast with lots of salt and pepper. It was bloody lovely.

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