Complimentary foods for rye sourdough - ideas please.
I have conjured up a couple of rye sourdough loaves this morning, after 14 hours proving. The recipe was from Richard Bertinet, if anyone in the UK knows him.
Anyway, the bread is WONDERFULLY vinegary! I'm not sure it's meant to be that way, as I really have only done white flour sourdoughs up to now.
But it is very sour. What I would like to know is, when I serve this bread to guests in 24 hour's time, what to serve it with? Would olives be ok? Or bits of cheeses? Celery?
It's to be a starter cour before we have a home-made paella.
Any ideas most welcome.