Tuesday, 10 April 2012

Bring and share: macarons and sourdough


While organising dinner at La Casa, Angie and I agreed to a macarons for sourdough swap.

Angie brought along some fabulous salted caramel and jaffa macarons. They tasted seriously good. A thin and crispy shell gave way to a soft and light macaron with a gooey filling. The salted caramel was my favourite. The salt was present in ever bite without being overwhelming and helped to offset the rich caramel.

*not the actual loaf!

I was a little embarrassed by my sourdough. I decided to make some Barm Bread after my friend Matt gave me some of his yeasted beer.

The bread making process was going well, but I lost my nerve and took the loaf out of the oven five minutes earlier than I should have done. Resulting in bread that was every so slightly under done. Cooking is joyous and wonderful, but striving for perfection can be frustrating sometimes too!

5 comments:

  1. I think that this was a very good exchange :) with a bit of toasting the bread was perfectly delicious wi some good quality butter. Job well done Rich! :)

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  2. And I know what you mean about striving for perfection, I'm glad the macarons hit perfection for you! because I hate it when they don't quite hit the mark.

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    1. The macarons definitely hit the mark for me!

      I think all us cooks need to relax a bit more, not everything will be perfect but it's almost always still enjoyable.

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  3. I say that's an excellent swap. I never eat macarons, so they always seem a little magical.

    (I'm playing with apple cider bread at the moment, similar to the barm bread.)

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    1. Let me know how the apple cider bread goes. If subtle apple flavours comes through I can imagine it being lovely.

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