The sourdough experiments continue. My strategy now is to approach bread recipes just like I do non-baked goods. Pick what you like and modify what you don't. Seems to working so far. 🙂
The bread has a crisp, crackly crust and a big, holey crumb. While it has a good sourdough flavor, I prefer the whole wheat flour-rye combination more than white flour-rye. We paired the bread with a winter-worthy roasted squash and corn soup.
1 large butternut squash, chopped into approximately 4 cup big chunks and 2 cups small dice
1 large sprig rosemary
2 cups frozen corn, thawed
1 inch piece fresh ginger
1 tbsp orange/lemon zest
salt and pepper to taste
1 tbsp maple syrup
2 tsp garam masala
1 tbsp olive oil
– Pre-heat the oven to 425 degrees.
– To a soup pot, add the large chunks of squash, rosemary, ginger and bring it to a boil. Season with salt and pepper, cover and simmer until squash is very tender.
– Toss the diced squash and corn with olive oil and maple syrup and spread it on a baking sheet. Roast in the oven for about 20 minutes, or until they are nice and golden.
– Puree the squash in the pot, then add half of the roasted veggies, the zest and the garam masala. Simmer for another five minutes.
– Ladle into bowls, top with some more roasted veggies, and serve.
Lets just say I'm drooling at the thought of leftovers for lunch tomorrow. The Norwich Sourdough goes to Susan for the weekly YeastSpotting.