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Message: <blockquote data-quote="Deleted member 527103" data-source="post: 2657162">Just enjoyed a couple of thinly sliced sourdough toasts with beetroot and yoghurt "dip" (I use it more as a spread) for lunch.The dip used up the last of some creme fraiche and a couple of the beetroot from my veg box along with a finely chopped homegrown chilli for a bit of heat.The bread came from the freezer because I always bake two loaves at a time. When they take a couple of days to prove I would rather make a bigger batch of dough.</blockquote>

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