Fresh from the Milgi oven.
We’ve been supplied with wonderful bread from Riverside Sourdough (formerly Hungry Planet) for a few years now, and we’ll still keep on using them for our main supplies of breakfast loaves and bruschetta. All organic, all sourdough, and now being baked in the Embassy Cafe at Cathays Community Centre - a place dear to my heart.
But for this set of seasonal specials we thought it would be nice to get back in the baking routine ourselves. So tonight we’ve just baked a test batch of Walnut Sourdough with a blend of organic white, wholemeal and rye flours to feature on the new Autumn Board - ready to be toasted and piled with wild mushroom pate, olive & fig tapenade and fennel & apple salad. A starter to share or a small meal in itself, available form tomorrow night.
