Sourdough

I’ve been using the Willa starter, by Ballerina Farm, for a few years now, with great success. I move it in and out of the fridge depending on how much baking I do.

Since I make about loaf a week now, it’s usually always on the counter top and a feed it at least once a day. This is the method I use by King Arthur flour. I have been experimenting with the toppings. Sesame is a favorite in our house. Trader Joe’s Everything but the Bagel seasoning is also very good!

I usually use an all purpose flour, whatever is available at Costco, etc. I did try using a rye flour too. Maybe I got the proportions wrong, the loaf dried out rather fast, we didn’t have time to enjoy it. Bread flour seems to make the starter extra active but I haven’t noticed a taste difference with the loaf. Any flours I should try? Recommendations?

I enjoy the sourdough best lightly toasted with some labneh, olive oil, and za’atar. Also with avocado and eggs. My guy likes butter and caviar! YUM! What are your favorites?

I use the Le Crueset Traditional Dutch Oven in ‘Marseille’ Blue – Some of you may remember it from my Mom’s Nantucket collection. I commandeered it hehe – It’s one of my most favorite kitchen dishes. If I am not making bread in it, I am usually working on a soup or stock. What should I write about next?