Terrific Traditions

A question I had about baking and nutrition was  floating around in my mind: could I learn to make my own bread healthful and more delicious than store-bought? It was during the second year of the pandemic here in the USA. I learned that sourdough is much more digestible and nutritious. Good digestion and good nutrition, and good taste, are important! The waft of the bread imagined was coming through my mind-waves. It took a while, but I learned a new thing! I have now made loaves of bread with my own starter, and from scratch. I do not use the little packets of yeast for this bread. I also make other things like sourdough griddle cakes (pancakes) in cast iron. I make my own version of a more nourishing butter syrup to accompany them. 

A favorite are the  English muffins I learned from my baking class. Another favourite are the soaked oatmeal egg breakfast muffins. I use my sourdough starter for that.