Tuesday, February 26, 2013

Sourdough Bread

Contributor| Teresa Stebbins Grand Rapids, OH 

When Richard and I first met he was a bread baker. He was a strict vegetarian and his diet consisted mainly of whole wheat bread with peanut butter and a high protein vegetable soup.
The bread he made was so hearty and delicious  Over the years the bread making was turned over to me, and as kids were added to the scene my days of baking bread were few and far between. It is somewhat time consuming!

Recently he wanted to make bread using a 'starter'. He ordered a sourdough starter from King Arthur Flour that was started in the late 1700's! We think it's cool to have a starter that is a descendant of that starter! He made the first two loaves last night and they are so tangy and delicious. They make amazing toast!

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After cleaning out the fridge today, I decided to roast a bunch of peppers that needed to be used up, and thawed out some pesto from the freezer, and had toasted sourdough with the pesto and roasted peppers on it for our lunch. Oh my!! So yummy!

Since the bread has no oil or fat added, it's good for Richard who has to watch his cholesterol intake. There is some olive oil in the pesto, but other than that, this was a healthy AND yummy lunch! 

Thanks for stopping by The Empty Spoon! 

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