Sourdough Boule

I’ll probably post anytime I make a successful sourdough loaf because it is just too exciting! Once you commit to making a loaf, it is in your mind for usually about two days. First you have to feed your starter, then wait for it to be ripe, or at its peak. Then it’s mixing the grains with the water or “autolyzing” or soaking the grains.

I feel the beginning is the hardest part because of all the waiting. Then it’s a series of folds every 30 minutes once everything is mixed together. The most enjoyable part for me is watching the scale and hitting those measurements right on. Good thing, too because I had just enough white wheat flour for this recipe. Literally within 1 minute gram.


I followed Maurizio’s recipe. I feel that I am already a devoted follower of his and I just found his blog a couple of months ago. Some people have a lovely way of sharing recipes and speaking, and I appreciate his voice in the baking world.


I sliced it up this morning and enjoyed it accompanied with some butter and apricot-thyme jam. Those delectable little plums my husband and I picked out from a local fruit aficionado, Bob Purvis, who sells at the market in town. I adore passionate folks!


This recipe makes two loaves, so the other is going to my Virgo dad along with some blackberry jam. Happy birthday, Pops!

Peace and love,

Kristan

Sourdough Banana Bread

Quick breads are something so satisfying to me. A small amount of effort pays off in a big way with recipes like this. Firstly, you’re dreaming about a tasty morsel of bread to wake up to or to snack on before bed, then that dream starts to materialize in a real life recipe that will satisfy those cravings for a simple, yet totally tastebud-tantalizing treat.


I have enjoyed many versions of banana bread. Sometimes with nuts, sometimes without, chocolate, lemon, glazed, additional zucchini, and even caramelized.

This time, however, I stumbled across another way to use up extra sourdough starter. I don’t discard my starter practically ever. Instead I find a way to use it so as not to miss out on its distinctive flavor in a unique way.


This one clearly has plenty of walnuts. I enjoyed this bread fully! It was on the drier side because I probably left it to bake a few minutes too long. It was still flavorful, nutty, and not too sweet, which is just what I had wished it to be.


This sourdough banana bread might be just what you need this weekend. The best part is it can be made zero waste and in a very short amount of time. 

Peace and love,

Kristan