Casually left around and mistaken for dessert by visiting folks devouring these over the planned treats: Preserves spread with more or less crushed walnut, rolled within the canned variety. Messy and delicious. (line the pan…)
As a reminder: These were really good, if lacking in photographic evidence. Eggplant fritters on a bun — first fritter/patty/burger of any interest in a while.
All in vain, au levain? Attempt at a funky, fermented, Niki’s style square: Pretty good, but far too thick. Seemed like a lack of dough on stretching out, and the recipe was doubled. Too much, but pretty awesome anyway — crunchy crust, and melt in the mouth, buttery interior.
More or less from Wapo, using 2c flour, 1c au levain and 1c water. Plenty for two pizzas, as it were.