Preparation info
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    • Difficulty


Appears in
The Quality Chop House

By William Lander, Shaun Searley and Daniel Morgenthau

Published 2019

  • About

We use rye bread for our cheese course. It doesn’t have the longest shelf life so to make sure there’s no waste, we crumble any leftovers and soak then fold them through our sourdough mix. It gives you pockets of seeds, flavour and texture – a little bit like the amazing morsels of potato in a potato bread. The minerally French grey salt dissolves particularly quickly, which is why it’s perfect here. You don’t have to use the flour we mention below –