I'll be making some saturday night and will post some pictures. The current mix for the basic 1lb yeasted loaf isIf you can post a picture of the bread and list the proportions of each flour and water we can see what may help. Generally with whole wheat and spelt it creates a denser loaf. If its just going stale fast, keep the cut side covered in plastic wrap. Can also pre slice the entire loaf, put parchment between slices and freeze the whole thing. The parchment keep the slices from freezing together.
I will have to defer to you on your taste references.OBTW, don't even bother sampling Trader Joe's version of Sriracha. Toilet water from a rural Arkansas gas station + retirement home hot sauce.
You cannot get authentic vindaloo in the UK as over here the restaurants just take their standard curry and make it hotter. As pork isn't eaten much in India it is very much a Goan oddity from the portugese sailors who turned up with barrels of pork and garlic. If you did get a proper pork and garlic dish marinated in wine or vinegar you were very lucky.What I had was vindaloo (what I assume was pork?) over some Perfectly cooked jasmine rice and some kind of hot flat bread (coated with garlic and chilies)
Paprika pasta.
It will be served with a creamy aspergrass, mushroom and bacon sauce and whatever else tickles the fancy tonight.
Yah I believe it was the real deal as it was super garlicky and definitely tasted of some sort of marinade…..wasn’t vinegary though. I said jasmine but have no idea and wife just knew it was vindaloo…….long skinny grains and quite light. It hasn’t bothered anything on exit so i‘m a fan!You cannot get authentic vindaloo in the UK as over here the restaurants just take their standard curry and make it hotter. As pork isn't eaten much in India it is very much a Goan oddity from the portugese sailors who turned up with barrels of pork and garlic. If you did get a proper pork and garlic dish marinated in wine or vinegar you were very lucky.
It won't have been jasmine rice though. Indian food usually has basmati (and I should note I can't tell the uncooked grains apart)
I really should have got in the habit of using a View attachment 1299403 meat thermometer. I'm always within a few minutes anyways, but it's a lot more restful to be sure of poultry before plating it.
Almost time for another batch of Chipotle sauce. I use it almost with any non dessert.