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.
I love these buns. I imagine eating them on a snowy night, when the glimmer of Christmas lights faintly glows through the window and my dog pushes her face through the front door, sprinting on white, snowy paws. Mmm, my mouth goes as it devours another bite, falling devout to the tangy, sweet, nutty taste of Cranberry Pecan Sourdough Buns.
Fall is not just for orange sweet potatoes but for purple sweet potatoes, too. They’re underrated! They’re very purple! They’re magical beauty beings of the underworld! Okay, maybe not. But they’re perfect for a lovely, swirled Purple Sweet Potato Sourdough boule.
This Honey Oat Sourdough Loaf is a great sandwich bread. It’s fluffy, light, a little sweet, and oat-y. Naturally-leavened with sourdough but not sour at all, it still has the delicious complex flavor that sourdough starter leaves.
These Crispy Bottomed Sourdough Buns are addictive. I literally just eat the bottoms. Alone. Huddled in the corner of the kitchen. Hoarding the extras. The crispiness is unbeatable. These buns are crunchy and crisp, like a focaccia bottom but so much more.
I introduce you to my beautiful Dark Chocolate Cherry Rye Loaf. Spotted with dark chocolate chips and juicy cherry halves, this loaf is decadent yet light. And it’s kind of an interesting loaf…did I mention rye flour?