Man’ousha. The things you can do with a jar of Carrie Rimes’
set ewes yoghurt. The other day it was Chestnut/Quince Brioche, today Man’ousha.
I recently ran a sourdough course for Matt owner of Pobty Pizza who have been
brightening up Bethesda’s
summers with outdoor pizza nights. Part of the course covers pizza – bit ironic
because he has rather more experience of that branch of bread production than I
do.
Anyway I’ve done a conversion job of Pobty Pizza’s dough to sourdough; Matt
dropped off a few kilos of the Caputo 00 flour that they use, and these little
100g man’ousha are my first play with the new dough.
The bases spread with Carrie’s yoghurt, sprinkled with cumin, topped with feta,
Kalonji (for me) and a scattering of mint.
The PArtisan Baker 