This Semi-Rye Sandwich Sourdough is squishy. I don’t know if that’s the perfect word for it. But when you press on the loaf, it squishes down and puffs back up. The crumb is like a soft, tender sponge. But it’s not dry like a sponge at all. It’s actually very hydrated. It’s such a good texture – I highly, highly recommend tasting it yourself. Because clearly, I’m describing it very awkwardly.
Okay, so…most of these Valentine’s Day self-gifts are food related. Like, 3 out of 4. I have no regrets. I’ll also be making my Vegan Sourdough Squash Cinnamon Buns that day. What are holidays for if not food?!
What better way is there to celebrate Lunar New Year than with some baked Sourdough Red Bean Buns? Of course, I had to make Red Bean Buns with only sourdough as the leavening agent…because I love a challenge. And don’t worry, the buns don’t have any sour flavor from the sourdough. They’re super delicious.
Snow days! Lots of them. If you’re in the Northeastern US, you know what I’m talking about. Fluffy stuff. A fluffy February. Fluffy, like sourdough. Um, I’ve been making a ton of high-hydration sourdoughs. Can you tell by the picture? I love seeing how different each loaf is in sourdough.
Yum, Carrot Cake with Sourdough. Just to let you know, I’m Team Carrot Cake With Everything In It. Pineapple, nuts, raisins, sourdough starter…yeah, sourdough starter. Because using up sourdough starter is part of the fun sourdough game! And also, it makes cake really, really moist. Fluffy cake city, everyone. Even carrot cake. Because we’ve all had that carrot cake that was really, really dry.
Yum, Honey Roasted Garlic Sourdough. Have you roasted garlic before? Like whole heads of garlic, ready to top your favorite meal, or conjoin with your favorite sourdough boule? With honey? Ugh, yum.