Can't remember the last time we purchased a loaf of bread at the grocery store. When Tricia started making sourdough bread, we both decided that it would be homemade sourdough from then on. It's just so good. Generally, we go through two loaves a week. We can eat through half a loaf when the two loaves come out of the oven, hot and steamy, slathered with copious amounts of butter.
But there's more than just regular loaves of sourdough bread. The sourdough starter can be used in many different types of recipes. In addition to the regular loaves, we make bagels and keep some always frozen. They're easy to pop out, thaw and make a bagel sandwich for lunch, or spread cream cheese on for a snack, or to eat with breakfast.
Last week Tricia made focaccia with kalamata olives and fresh rosemary and olive oil drizzled on top. Here it is about to go into the oven:
Here it is shortly thereafter, with only about a quarter of it remaining... Oops!
Of course there's the sourdough cinnamon rolls with cream cheese icing. These are top notch, I tell ya.
I remember in both elementary and high school, the lunchroom ladies were famous for their hot yeast rolls. They were so buttery and delicious! They weren't sourdough, but Tricia wanted to attempt to recreate the same roll, albeit with sourdough. So a trial batch went in the oven.
We had to put a pat of butter on top and try it out.
So good, I tell ya. For lunch we split a roll in half and picked some fresh lettuce that we laid inside the roll and topped with some egg salad. As the days are getting longer now, we have more than enough eggs. It made for a nice little lunch! Sourdough is fantastic. We were trying to figure out when we first started it. We can't remember. You have to feed the starter and keep it going. Tricia doesn't think it's been 10 years, but 7 to 8 years for sure. I hope we can keep it living for years and years to come.
