There is something really nice about sourdough bread. Its has the amazing soft crumb and great clean taste that goes with hearty meals…. Moving to a roll size makes it easier to serve. Will be making these for Thanksgiving.
I have been wanting to try making some breads and the desire to get some of the old Jewish recipes back struck. This take some time. You need 48 hours to get the starter going. Then you have the typical dough, kneed, rise, kneed cycle so its a long time to put everything together.
Came across this simple chicken dish which is easy to make. From the NY Times https://cooking.nytimes.com/recipes/1017699-miso-chicken?grocerylist=undefined®i=1&join_cooking_newsletter=false®ister=google
As many of you know I have been cooking Sous Vide for a while. I find that when I do proteins Sous Vide they come out really well. In this dish, I am going to get the chicken cooked Sous Vide and then finish off with a Fry to complete the dish. I am adding