We’ve had a lazy morning. Instead of running errands, Elliot and I made sourdough crackers seasoned with Herbs de Provence. They are delicious, but the best part by far is having him as a helper in the kitchen.
I hope you are having a good start to your week. It’s going to be hot here this week, so I imagine we will be very lazy this week.
The cookbook is worth it for the cinnamon sugar sourdough waffle recipe – if you enjoy mini donuts at fairs and carnivals you would love these waffles. I wish I would remember to take a picture of the waffles, but the waffles are devoured before I remember to take photos every single time. Everyone in my family loves these waffles, even John, who is a self-proclaimed pancake snob. The waffles use discard, so I usually make them once a week when I’m feeding the starter.
I’ve also made country farmhouse white sandwich bread from Raffa’s book. It was delicious, easy, and perfect for peanut butter and jelly sandwiches (we eat a lot of those in this house). I made the best bread I’ve ever made using another recipe in the book: Decadent Chocolate Chip. It has a flavor similar to pain au chocolat, which means I’m in danger of eating a loaf of bread in a day. This is going to be my going to a brunch and bring a fancy gift bread from now on.
In addition to baking enough bread to feed an army I’ve been getting the kids outside as much as possible now that it is above freezing. We went to the zoo yesterday and I snapped this tigertastic photo.
I hope your week is carb filled and above freezing too.
Way back in 2010 I spent a year trying a new loaf of bread every week. Most of that time was spent working my way through the Bread Bakers Apprentice. That year I maintained a sourdough starter and baked with it occasionally.
I started day dreaming about sourdough bread after reading Sourdough last year. After mulling over getting back into sourdough bread baking for months I decided it was time to get back to it (having a snowstorm or a polar vortex a couple of days a week for a month will really motivate a person to get baking).
Over the past 24 hours I’ve also come to the realization that I’ve been romanticizing my love of maintaining a sourdough starter. Having a starter means feeding it once or twice a week. Each time you feed it you either throw away a large portion of it or you bake from what you discard. I’m need to expand my recipe repertoire or get comfortable throwing ingredients away.
If you have any sourdough recipes you recommend please send them my way. I’m hoping to find sourdough motivation and become a better baker.