Taking Sourdough for granted

Baked a loaf today. Nothing special about that: I bake almost every other day. Mostly white, with some rye and korakan flours for flavour and texture. Took it out of the oven and ate some for lunch.

Another simple loaf of sourdough

Another simple loaf of sourdough

And then it hit me. This is delicious! It looks great; it smells great; it tastes great. Sometimes I forget what a simple pleasure there is to be had from a good loaf of sourdough.

Savoury sourdough with bananas and peanut butter

Savoury sourdough, with an aroma of bananas and penaut butter - great with ... er ... cheese?

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.