Last week I posted a recipe for a homemade wild yeast starter. Today it’s finally time to bake with it. I make a glutenfree Levain bread with a crispy outside and soft inside.
Can I offer some homemade purple corn crisps with cheese dip? Or would you prefer the cheese sauce hot to go with your pasta instead? And the crisps to accompany your guacamole? It’s tasty either way. And colorful. And just nice in general.
Bread. With a hearty crust and air bubbles. Toasted, crunchy and infinitely good. Mmmm. Today there will be crunchy chia-walnut bread for breakfast, lunch and the dinner with soup.
Its funny when you start thinking about it really… In India chapatis are baked over open fire, in Surinam roti, in Mexico you eat flat tortillas made of corn flour, in the Middle East you get amazing pita breads to be filled and in Sweden we are very proud to have our soft and hard flatbread. These thin breads are in various shapes available everywhere in the world. Today I bake a very easy to make flatbread with parsnip. So good!
How is it possible to make a great tasting bread out of cauliflower and beetroot? I have absolutely no idea but what I do know, is that it works. The vegetables (and some more good ingredients) form together a moist bread that goes perfectly with any kind of spread or why not just plain butter?
If you recently started with reducing your carbs in your diet, you probably are also starting to miss a thing or two. One is probably bread. Cause, let’s be honest. It’s so easy to just grab a sandwich when in hurry or when you don’t have any mega-creative ideas about what to make. But! Cutting the carbs, doesn’t mean that you will never be able to get a great sandwich again. You just have to start making your own bread! Does is sound difficult? It’s not!