slow sandwich

I spent a great deal of time last November into December creating my very own sourdough starter. It involved essentially letting some Organic Local Red Fife Wheat (from the Flour Peddler sold at the East Van Farmers Market) and yeast from the skins of some local Ambrosia apples rot and ferment, then slowly adding bread flour until the paste I created started to bubble. Feed, dump, feed, dump, rot, feed, dump, feed, dump.

Several attempts at creating a loaf resulted in under performing yeast. One big reason may be the amount of chlorine in the water I was using. I’ve posted pics of the experience, as well as some very dense loaves of bread here. Fail.

I have since dumped plans at creating my sourdough bakery :-), but I did want to at least make a sandwich, so here we go (warning: it’s got meats).

Same process as with the sourdough starter, but with instant-rise bread yeast… create a loaf of Montovana-style bread.

Salt and roast a boneless leg of lamb from the Winter Farmers Market (Jay Springs Lamb), and then use a mandolin to slice it as thin as lunch meat. Then season with a little more salt.

Cut two slices, toast them, rub dijon mustard on one side and an assortment of sweet roasted peppers. Take the other side and dab on a garlic aioli or mayo and an assortment of hot pickled peppers. Marry the two with a pinch of the lamb lunch meat and…

Bam! You gots a slow sandwich. My favourite of 2010 so far!