As we are in the winter here in Australia, the temperatures are good for air curing meat (no higher than 15 C, or 60 F, during the day, and lows above freezing). Traditional pork prosciutto is hung and air cured for 10-12 months, a duration I’m not quite ready for! So, duck prosciutto! This recipe…
Tag: white
White loaf bread with rolled barley flakes
Although I tend to push the boundary of wholesome, whole grains when making bread, sometimes it’s nice to just have a light, white loaf. This is basically what I’ve made, but with the umphhh of rolled barley for flavour, texture and health. Ingredients 450 g (1 lb) white bread flour 150 g (5.5 oz) rolled barley flakes…
Day to Day Thoughts on Food 