In a world where passing on the bread basket is the trend, sourdough stands out. More and more people are talking about it, baking it, and eating it. This type of bread is special from not only a taste perspective but a health perspective, too — it’s actually full of good things your standard loaf might be missing.
I’d always had a somewhat tumultuous relationship with carbs. We’d been on-again-off-again for years: When I tried cutting them out completely, I felt cranky, weak, and tired. When I ate too many, I felt sleepy, bloated, and generally not-so-well. Until a trip to Australia and a daily habit of scrambled eggs on thick slices of sourdough bread changed everything.
This recipe is from The Clean Plates Cookbook ($17; Running Press) by Jared Koch with Jill Silverman Hough.
A little bit of a twist on the flavors and textures of carrot cake, this is a full-flavored, cinnamon-laced bread. Enjoy it as a tea cake or occasional morning treat. This recipe is from The Clean Plates Cookbook ($17; Running Press) by Jared Koch with Jill Silverman Hough.
A staple of the Stone Age, a venerated foodstuff of the Vikings: Nordic Breads’ whole grain rye bread is a hearty find. Get a taste, plus a sandwich recipe.