For years, I have been a fan of brunch. I love the idea of getting together with friends and family to commune with a tasty late morning meal. Perhaps a Belgian waffle, or a spicy potato quiche served up with … Continue reading
About two years ago, my sister in law brought her sourdough starter with her to Los Angeles. She was kind enough to offer me some of her dough, which I cultivated and made dozens of loaves of bread from. Baking bread is a specialty of mine, but baking sourdough was new to me. I was excited, because I wanted a chance to make vegan breads all on my own. Sourdough starter utilizes three ingredients: water, flour, and wild yeast.
On my baking journey, I bought lots of bread books, browsed many a website, and found that many sourdoughs incorporate butter, eggs, milk, and not so wild yeast. I eventually found dairy and egg free recipes, but I have yet to get my wild yeast to work completely on its own. It’s okay though, because I have cultivated some fabulous bread anyway.
Today, I give two recipes for your enjoyment. Two loaves in one oven. One savory, the other just slightly sweet. The savory goes well with olive oil and vinegar, or butter, if you like. The sweet? Have it with almond butter. It’s sweet, but not too sweet, and great for breakfast too!