On Wednesday I waxed poetic on the wonders of sourdough and hopefully talked you into beginning your very own sourdough starter. Of course, if you just got started on Wednesday your starter isn’t ready for baking quite yet. However, I didn’t want to leave you without a recipe to try when it’s good to go on Day 5. So we’re going to get right down to business, I’ve got doubles for you today: a basic sourdough loaf, and one of my favorite adaptations so far; a sourdough loaf with parmesan, cherry or grape tomatoes, garlic, and rosemary. Both are completely awesome.
Basic sourdough is great because it can be used for anything! French toast, sandwiches, dipping in olive oil and balsamic, sopping up the last of the ragu from the bottom of the bowl, or best of all butter and more butter. The parm and tomatoes has a very nice Italian feel and also works great for everything mentioned before, minus the French toast. Tomato French toast just doesn’t work for me. I know savory French toast is a thing but, I’m just not feeling it. Sorry. However I digress, so here are your recipes.:Print Print