We made Ploughman's lunch
again! Well, sort of. We sliced bread and each piece was large. So, we loaded all items - four (five?) kinds of cured meats, two kinds of cheese, fresh vegetables and Piccalilli relish on bread and made sandwiches. I could say that it was efficient. The sandwich was tasty. One of the cheese was Morangie Brie produced by Highland Fine Cheeses Limited in Tain, Scotland. Smooth, sweet and creamy. Wonderful! The other cheese was also fine although I forgot what kind of cheese it was.
The bread was sourdough made by Bluebird Bakery in Leeds. I have had some bread named "sourdough" since we moved in England, but they weren't really sour. This one was sour - finally! Not only sour, but the bread tasted lovely. According to the bakery, "By using local organic flour, wild and organic yeast and employing traditional long-fermentation methods, we create hand-crafted loaves which need no flour improvers, saturated fats or other additives." It sounds decent. First I didn't realize the bakery was the same shop located on York's busy Shambles. We looked at the inside of one on Shambles before, but they didn't have many items at that time and honestly didn't look nice. Perhaps the timing was bad. Glad to find the shop in Leeds and try their bread.
