Bread and whine

Oh, mmm. I am such a bread person. I love bread. Luh-huvvve bread. But it has to be good bread. And have some percentage of whole wheat or whole grain flours in it. White bread sticks to the roof of my mouth and bores me after a while.

My friend Mike, he is far more adventurous and ahead-of-the-curve than I. I’ve been happily attempting a “home” loaf that approximates our standard Alvarado Street California Style sprouted bread (golly, does that make me sound granola or what?) and not doing very well yet, though a nice standard sandwich/good-with-soup loaf I’ve got. My next step is approximating the sprouting process, and integrating it into the bread.

Mike, though, is on his way to artisanship. Whenever he visits our humble household he makes bread, and in recent months the talk has leaned toward “sponges” and “natural yeast” and I’m all atwitter at the idea of rustic yumminess coming from my oven, but with a three-year-old I have to pace myself. (That’s what I tell myself, anyway.) Not so Mike. And he’s begun a blog, so everyone can go ooh and ahh. I have no idea when, if ever, I will get around to making his wonderful-sounding Mushroom Garlic Bread, but oh, doesn’t it sound good? So I’ll visit him often, and drool a little, and then (after wiping my chin, washing a bit) attempt my sprouted bread. Then I’ll go visit Chocolate & Zucchini for a while. Because a well-rounded diet of food porn is good for the soul.

p.s. Mike, my yogurt turned out really well! Two 16-oz. Ball canning jars, one quart of low-fat milk, 1/2 cup of yogurt to start it. I submerged them in warm water in a small cooler under the kitchen table for 10 hours, and voila! Yogurt! And it looks and smells right and everything! Too bad Chris is the only one well enough to eat dairy this week…

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2 thoughts on “Bread and whine

  1. I actually didn’t remember you had a blog until Rachael reminded me yesterday. Congrats on the yogurt! I think it’s really fun to make your own, but it’s not exactly economical. I think a quart of organic yogurt at the store costs about the same as making it yourself with organic milk. Still, it’s satisfying somehow.

  2. Ah, yes, however as I buy the milk in a returnable/reusable glass bottle, making it at home has almost no waste involved (none of the yogurt containers that I’ve bought until now have been recyclable). Plus, I get to watch over what goes into it–no preservatives, only the sugar or jam that I want. (The wee B loves it plain, actually.) Since it’s so easy to make, I think it’s worth it.

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