My forever bread.
For now, at least. š
I have seen this sourdough bread recipe, a recipe by Lisa Bass from āFarmhouse on Booneā, that uses the sourdough discard. I have ignored it for about 2 years as I rarely have the amount of discard that she uses in the recipe. She makes bread a few times a week as she, and her husband now have their own basketball team worth of children.
Anyway, this recipe uses 250g sourdough discard, as I mentioned already, so I had to make that amount of starter in order to make the bread. It was so worth it that I have to show you how it turned out.
Isnāt that a spectacular looking slice of bread right there?
I was looking for a vehicle in which to use the surplus of milk kefir whey that I had been reserving from each batch of kefir Iāve made recently, and this was the perfect place for it. Instead of the water called for in the recipe, I used the whey. The change it made in the luxurious feel of the bread I canāt describe.
I also have to say that it looks exactly like her thumbnail on the recipe itself. It has the structure I want, holds together when toasted, now I have only to test it this afternoon for lunch on how it manages when grilled. Iām excited to try it.
My next loaf will be using this same recipe however, I will substitute a portion of whole wheat into the mix. I canāt wait.
Until next time, stay happy, and healthy in the Lord.