Savoury sourdough, with an aroma of bananas and penaut butter – great with … er … cheese?
I’d forgotten we’d already got bananas in the fruit bowl when I bought a bunch. I took the two ripest and mashed them up with my fingers, added two spoons of peanut butter and made a sourdough loaf with a little rye and wholemeal to go with the strong white.
The bread has the distinct aroma of bananas and peanuts. It tastes of bananas and peanuts. It looks good, even if the crumb is close, as expected. What I am not sure is: what does it go with?
I am guessing: cheese. All sourdough goes with cheese. I think it might also be a good accompaniment to Thai dishes and chicken korma.
You know what it’s like when you have a large bowl of grated courgette and wonder what to do with it? So I thought I would make a couple of sourdough loaves with the green and yellow vegetable, with added interest from some left over cheese, a dash of egg yolk and some chopped nuts.
A pair of courgette loaf experiments
Oh, but they were good. So I decided to do it again – more carefully. Equal measures of green courgette, yellow courgette, gruyere and walnuts, with the dough slightly enriched with milk. The courgettes provide so much liquid that you need add very little more.
The finished article: Courgette, Gruyere and Walnut Sourdough Loaf
A real hit! Great smell, great flavour and an interesting appearance.