I had a wonderful time at Ewhurst Green, talking with a bunch of enthusiastic bakers about my experiences with sourdough. The Cider and Apple Sourdough was a great success and one of the things that particularly pleased me was my Seeni Sambol bun.
I was at Sri Lanka’s only motorway service station when I tried these for the first time – a thick and very spicy onion relish inside an enriched bread dough. Very tangy – a really tasty little treat! Traditionally served with a cup of tea for breakfast or afternoon snack and in this distinctive triangular shape.
Spicy Sourdough Seeni Sambol buns, with lots of chili and red onion, with Sourdough Marmalade Sausage Rolls in the background
Thanks to Glenys Griffiths for organising the event and to everyone who came. Only a few Sourdough Ginger Cookies left on the plate!
Sourdough pastry sausage rolls – like a crispy brioche or a soft piecrust
So what did bakers use before baking powder? Apart from ground antlers and various ashes? I’ve been experimenting by using sourdough in a range of baking as the rising agent and the results have been … tasty! These sausage rolls were covered with a sourdough pastry (?) which was slightly crisp in all the right places, but non-greasy and with good flavour.