A blog about food and sourdoughbread
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.
Perhaps not, but Brioche bread has almost an iconic status. It is sometimes called the tastiest bread in the world. Now, I am sure there are those who disagree with this.
But I have to say that I find it hard to imagine anything better than a slice of toasted Brioche bread for breakfast a Saturday morning. Or why not as a starter with Tapenade.
The soft crumb with a rich taste of butter is insanely tasty.
Brioche is a classic French bread with lots of egg and butter, and it can almost be classified as a pastry.
It should have a rich and tender crumb with a dark golden and flaky crust.
The taste of butter should be profound without leaving a greasy feeling in the mouth.
This recipe for sourdough walnut bread has been updated and rewritten. For those who prefer to follow the old recipe, there is a link in the recipe notes.
As I write this, the snow falls outside the window.
Winter is here, just like it was two years ago when I first published this recipe about sourdough walnut bread.
I remember that I complained that my starter was grumpy.
It tends to be that at this time of the year.
It’s too cold, and the air is too dry.
