I make sourdough bread once or twice a week. This batch and the temperature aligned to create a beauty.
There wasn't much left after others in the house discovered it.
I was inspired to try a wild garlic and green olive foccaccia, for a change, finished with smoked sea salt.
I think it will do well with morcilla and some form of egg for lunch. Perhaps a green salad.
![IMG-20240414-WA0001.jpeg IMG-20240414-WA0001.jpeg](https://bushcraftuk.com/community/data/attachments/72/72884-e87e56f2f24d47326466a24d2be3eb1b.jpg)
There wasn't much left after others in the house discovered it.
I was inspired to try a wild garlic and green olive foccaccia, for a change, finished with smoked sea salt.
I think it will do well with morcilla and some form of egg for lunch. Perhaps a green salad.
![IMG-20240414-WA0001.jpeg IMG-20240414-WA0001.jpeg](https://bushcraftuk.com/community/data/attachments/72/72884-e87e56f2f24d47326466a24d2be3eb1b.jpg)