#quarantinebaking - It is what I have been doing since May of this year after learning how to bake sourdough breads. The craft interested me so much I had to study and formally take a class on how to bake sourdough breads. After my starter matured for use to make doughs, it has been non-stop.
I bake sourdough breads four to five days a week. I even bring my starter, flours, my tools to my office to make doughs in between patients. Yes, that is how sourdough-crazy I am! At home, we have breads available every single day, even after I give away breads to friends from nearby as I have yet to figure out the best way to ship breads to friends from afar.
Believe me, I have been trying to find the best way to ship these breads since I have been getting multiple requests from friends. As a matter of fact, in order to have an idea on how sourdough breads are shipped, I ordered breads from Williams-Sonoma. Upon receiving my shipment, and seeing how they were packed, there was not much difference really, from what I had in mind. Now all I need to do is to make sure they are shipped overnight. Although sourdough breads have a longer shelf-life than most breads--- I want them as close to fresh as they were when baked when friends receive them in the mail.
In the meantime with the breads I have at home, I make different open-faced sandwiches with whatever ingredients I find in my fridge and pantry, much to my kids' delight.
This is a Whole Wheat Sourdough Bread baked on the morning I made the open-faced sandwiches.
From top center going clockwise:
Welsh Rarebit topped with slices of fresh heirloom tomato:
Scrambled egg with fresh slices of avocado:
Egg Sandwich:
Ricotta Cheese with fresh Blueberries, Grape Tomatoes and fresh Mint leaves:
Melted Mozzarella with Goat Cheese and fresh Figs:
