When one dives into the world of sourdough baking and bakes with any regularity, we will inevitably wind up with jars and jars of sourdough discard. I see a lot of recipes all across the internet for what to do with the leftover starter that does not make it into beautiful, aerated loaves. More often than not, the discarded results lean savory (I’m guilty of this myself!) So for this week, I wanted to try something different. Something sweet. And when you are like me and order peanut butter by the five-pound bucket, you make oatmeal peanut butter sourdough cookies.
There has been a definite theme on the blog lately: I have not felt like cooking much. During a heat wave like the one I am currently experiencing here in one of the northernmost parts of the south, this is pretty normal. The sticky humidity saps everybody’s energy. At this very moment the dog’s tongue is practically on the floor and it feels as though there isn’t enough water on the planet to keep either of us hydrated. When the weather gets like this, I tend towards one-pot meals that require minimal effort. Because in tiny kitchen, turning on the stove for even a brief period of time heats up the entire house! This bell pepper and onion bruschetta is what I like to call a low and slow recipe: it comes together quickly and the heat on the stove does not get turned up too high. You get a quick, delicious, and filling meal without having to sacrifice all of the effort your HVAC is putting in!
This week was Cinco De Mayo! And…a ridiculous amount of people were unsafely distanced outside of the Mexican restaurants in my neighborhood waiting to pickup orders for dinner. Packed onto the sidewalk like sardines in the name of tasty tacos and margaritas. Come on, people. I am all for supporting local businesses (especially during these times), but leave a little space, huh? If you, like me, want to skip the crowds, indulge your Cinco de Mayo cravings, and make use of your newfound sourdough starter all at the same them, then boy oh boy have I got the answer for you. Sourdough Flour Tortillas!
I know, I know. At this time in our crazy world, everyone and their mother is baking bread. There’s been a run on flour! A crazy shortage of yeast! People have been craving regular yeast breads, instant yeast breads, you name it! Is the smell of a freshly risen loaf? The swell of pride in one’s chest at being able to slice into a perfectly risen, crusty loaf and knowing that you made that? Maybe it’s both. Maybe it’s neither. But what I do know is that when the yeast ran out, the world turned to sourdough. Intimidated at the idea of a sourdough starter? Or sourdough in general? Don’t be. It’s okay. I’m here for you.
I haven’t had a pizza with “real” cheese on it in over four years. Hard to believe that that much time has passed since I made the jump to plant-based foods, but I am so happy that I did. Plus, with this loaded veggie pizza I don’t miss the “regular” stuff even a little bit.