Sourdough Saddo

Poor old Saddo Abroad, reduced to being a depository for links to Sinfini. And soon, if my web-designer, aka my son Adam, can figure it out (which I’m sure he can) Saddo Abroad will become integrated into my spiffy new WordPress website. I hope we can do this without any followers having to reregister.
I’ve just been up to Scotland on a sourdough bread-making course and if anything on this planet can induce a new blog that isn’t part of the Sinfini remit it has to be something with sourdough in the title. I already did Sourdough Abroad a while back, when in Los Angeles I think, so Sourdough Saddo it has to be.
Sourdough bread, for those that aren’t sure, is the oldest type of bread, made without the addition of yeast. Instead,

Yolks. It’s the way I tell ’em.

I’ve been boiling eggs for nigh on forty-five years, but though my mother – an excellent, professionally-trained cook – knew her stuff and passed onto me various culinary techniques and skills, boiling eggs never seemed to be a sure-fire success. Her eggs were often too runny, so that we had to scoop the egg out into a cup, mushing the white (which was a wee bit too transparent for my taste) with the yolk, saving the whole enterprise by adding a knob of butter and dunking fat fingers of toast into the resulting soup. This, she called “American style”. As it was to be well over twenty years until I stepped on American soil, I had to take her word for it. I’ve been there many times since and I’ve never seen anyone eat a boiled egg that way, so I can only guess fashions have changed or she had a very good reason to pass off this culinary mess as a transatlantic foible.