A blog about food and sourdoughbread
It’s funny how some flavors you haven’t liked can be something that you learn to love.
The first time I ate chevre cheese, I did not like it at all. It had a very profound taste that I thought was quite horrible.
But then I was served a milder variant on a butter-fried bread slice with walnuts and honey drizzled all over.
I was hooked.
Today I use chevre cheese regularly in my cooking, but I have never used it in my bread baking.
Until now.
Ciabatta is a very versatile bread. You can fill it with Mozzarella, basil, and tomatoes. Or, you can choose to tear it up and dip it in olive oil with herbs.
This long slipper like bread (ciabatta means slipper in Italien) is well known almost all over the world, and for good reasons.
A sturdy, crispy crust envelope a crumb, full of holes, providing the perfect foundation for a panini filled with delicious ingredients.
I’m a typical sourdough guy.
I use my sourdough starter for almost all the bread I bake. Sometimes I combine my sourdough starter and yeast, like my sandwich bread with cheese and sesame oil.
But apart from that, I haven’t baked with commercial yeast for years.
I think sourdough bread is superior it’s as simple as that.
But that is my personal opinion.
