It’s Sourdough September
This post is to “share the delicious delights of genuine sourdough”: Those heels of bread from a wild loaf made a couple of days ago can be turned into the most amazing breadcrumbs! Serve them for breakfast, lunch, and dinner, scattering them on savoury and sweet dishes.
Here’s how to make the crumbs: Cut day-old bread ends into chunks and whir them in a food processor. Then pour them into a large cast-iron frying pan with a few shakes of seasalt and a little drizzle of olive oil. Gently toast them over medium heat, stirring from time to time with a wooden spoon until the crumbs are golden and crispy. It takes about 10 minutes. Let the crumbs cool completely before storing in a container in the fridge. We cover our container with a lid that has holes in it, to let the air in. This keeps them crisp and prevents any fur from growing. If the breadcrumbs last for any time in the container…. good luck with that.
Wild thing, you make my loaf spring
Since 2013, the ninth month of the year is when the Real Bread Campaign goes on a mission to help everyone discover that: life’s sweeter with sourdough!
The aims of #SourdoughSeptember are to:
▪ Share the delicious delights of genuine sourdough
▪ Encourage more people to bake genuine sourdough
▪ Celebrate the small, independent bakeries that bake genuine sourdough
▪ Help people to say no to sourfaux and avoid paying a premium for something that simply isn’t the real deal
In 2020, a special focus is helping more people to discover that a sourdough starter is a gateway to every type of bread on the planet. This year we’ve welcomed many #LockdownLoafers around the world starting (or resuming) love affairs with sourdough bread, some baking or buying it for the first time.
– Real Bread Campaign, Sustainweb.org | Sourdough September
» Photo-less not-Friday: The peaches LOOKED good….
» Peaches and Scream
» Yes, you CAN pair peaches and garlic
» Peach pie… mmmmm (La Festa al Fresco 2007)
» And we have a new pet…. (successfully capturing wild yeast and keeping it going since July 2017)
» Still Wildly Baking… Tartine Bread, revisited (Sourdough September 2019)