I bake bread. Lots and lots of bread. Fortunately that means I have plenty of yeast and flour on hand all the time. And thanks to a friend, I also have sourdough starter that I’ve been experimenting with for months. So the shortages haven’t really impacted us. After all, I usually have five or six different types of flour in quantities of 5 to 50 pounds as a matter of course. And my family used to make fun of me...ha!
Here’s some of what we’ve been enjoying:
|Sourdough discard popovers
|Sourdough boule with onion, garlic, poppy, and sesame seeds
|New flatbread recipe from my sister-in-law
|Excellent improvisation: beans, cheese, salsa, greens