I am becoming fixated on big breakfast. Found some brand of thick-cut bacon here which is more like danish than the super-thin, very fatty stuff you usually see this side of the Atlantic.
Today, I was up very early as is increasingly becoming the norm, and chucked the laundry on. Then I realized that, whilst shopping yesterday, I'd forgotten to pick up any bread. There's a nice bakery on my route that sells a lovely sourdough, but I got waylaid by dropping into the honey shop that is sort of across the road. You'd think the two would go together in one's mind. But, no.
Anyway, to fill the requirement, I cooked bannock in the bacon fat. Phwoar! Put a bit of evap and oatmeal in the mix. Not very bushcrafty.
If you put baking soda in the mixture, technically, it is still bannock?
Today, I was up very early as is increasingly becoming the norm, and chucked the laundry on. Then I realized that, whilst shopping yesterday, I'd forgotten to pick up any bread. There's a nice bakery on my route that sells a lovely sourdough, but I got waylaid by dropping into the honey shop that is sort of across the road. You'd think the two would go together in one's mind. But, no.
Anyway, to fill the requirement, I cooked bannock in the bacon fat. Phwoar! Put a bit of evap and oatmeal in the mix. Not very bushcrafty.
If you put baking soda in the mixture, technically, it is still bannock?
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