A year in bread #18














Ħobż biż-żejt!

There’s been a lull in the bread-making of late, as boyo’s away with work, and I’ve spurned sourdough in favour of edible polystyrene (aka ricecakes)…

I’m out and about with work today, though, and needed a packed lunch, so I baked up the tiny, sour-as-anything blob of dough that’s been sat in the fridge for a fortnight, and filled it with tomato paste, olive oil, a bit of feta and loads of black pepper.

Can’t wait, move over ricecakes, you can’t compete!


2 thoughts on “A year in bread #18

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