“Let them eat cake.“
Well I see nothing wrong with that, although bread is probably healthier. Here are my latest sourdough creations from the Artisan Bread Making program:
Sourdough starter is the smelly slop made by combining flour, water and naturally occurring yeasts. A sweetener of some sort can be added to kick-start this process.
The mixture is left to ferment for a period of time and then added to bread recipes. The lactic acid formed during fermentation gives the bread (and its name) the sour taste.
I made use of the discarded sourdough starter and made a sweet whole wheat bread. The recipe called for honey but I didn’t have any so I used maple syrup instead. It resulted in a lighter-coloured bread.