Dick Adams wrote:
>
> For instance, has anyone come up with a sourdough spread which
> converts any bread upon which it is spread to sourdough?
>
I recently made an onion/jalepeno/basalmic vinegar marmalade that
has such a flavor that it doesn't matter what kind of bread that
you use. If you wanted to call it sourdough, nobody could call
you wrong. It was quite good when I used it in *small* dabs to
perk up a cheese pizza.

You had to ask.

Regards,

Charles
--
Charles Perry
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