A blog about food and sourdoughbread
No matter how you look at it, a discarded sourdough starter is a form of food waste, something we should avoid.
But sometimes it is inevitable, and then it’s good to have some ideas about how to make use of it instead of wasting it.
But that is not primarily what this blog post is about.
Instead, I would like to highlight it’s excellent properties as a flavoring.
A couple of weeks ago, my family and I went up to the north of Sweden on vacation. We had a wonderful week filled with fresh air, wonderful weather, and skiing.
I also had time to think about new ideas for blog posts.
So when I came home, I was eager to start baking.
My sourdough starter was not.
We have some different opinions about bread in my family,
especially when it comes to sourdough bread. I love a very crunchy crust with lots of colors. If some small part is black, I don’t mind.
My daughter agrees with me.
But the rest of the family members are not so impressed.
Can’t you bake a bread that’s not so damn hard to chew?
I have got that question many times, and I know what they want.
They want bread with a soft crust and a tight but not dense crumb.
They want a sandwich bread that tastes like sourdough bread.
