So..we have grum's bread saw and artisinal spelt or sourdough bread.
Next - hand churned butter from
lovingly tended cows grazed on the farmland around the manor house.
Toasting fork, hand wrought to your design by local blacksmith; well seasoned cedar logs burning in the open fire.
Slice bread, have man servant affix to toasting fork and allow 45 seconds per side at distance of 12" from flames; generous application of butter and...enjoy!
I do have some raw cultured butter in my fridge actually (to go on my organic heritage wheat sourdough).
https://fenfarmdairy.co.uk/raw-butter/
Have to work on the rest of it though.
They didn’t factor in that they are left or right handed and got us a left-handed one.
If its screwed in can you not just unscrew it and flip it over ?
Left,becomes right.
Absolutely, I could, but I'm left handed.
I do have some raw cultured butter in my fridge...
Butter in the fridge?! 😱 For the love of dog, how do you spread it?
Do you start with the crusty end first, or leave the crsuty end in the bag as a sacrificial anode to stop the next slice drying out?
Eat everything starting with crusty end then keep the rest in the fridge.
Bread in the fridge?
Proof absolutely that Chewkw is a troll.
As to the bread and butter discussion. Whether artisan sourdough, or white sliced. Hand churned un pasteurised or utterly butterly, it matters not a jot, since Nigella.
Butter, then a bit more butter, and then a grind of salt from our salt grinder and your toast and butter is elevated beyond.
Of course my BP is 200/120, but it tastes so good!
I open the bag, start at that end and work through until I get to the other end. Like any sensible person would do.
Butter in the fridge?! 😱 For the love of dog, how do you spread it?
I haven't started it yet.
Tiger bread? no thanks. What actually is it? I just don't get it. Supermarket bread with sesame oil or something?
