Feeling festive, so on this second Sunday of Advent, I made these super-yummy Sourdough Cinnamon and Nutmeg Swirls for breakfast. Delicious and actually very simple.
Browsing Tag
breads
Three things went into the making of these Swedish Sourdough Cardamom Buns: 1. despite the fact that I am baking like crazy with Cookie Madness, I have to still feed Alice in Wondoughland, 2. I was having not such a great day and needed to cheer myself up; baking usually does that and 3. I love — no, I mean love-love Cardamom. If you aren’t a sourdough person, there is a yeasted version of these Kardemummabullar on this site as well. In the meantime, I am going to try not to eat all of these in one sitting. Yummy.
In between all the other things that I am baking — whoo hoo Cookie Madness! — I need to keep my sourdough starter in tip top shape, so I made a new variation on the weekly sourdough experiment: Sourdough Maple Pecan Harvest Bread. A little nutty, a little maple-y and definitely a good choice for breakfast and bread pudding. Very New England autumn inspired.
This week in Sourdough experiments, I went with a Honey Porter Miche, aka Honig Dunkel Bier Mischbrot, aka a Honey Porter Rye and Whole Wheat Loaf. It’s a little darker, thicker and heavier than some of my other breads, but intentionally so. And it has a great flavor. The porter is a little bitter, the honey sweet and the combination is just right for a hearty slice with raclette cheese or with a warm soup as autumn rolls in. This will have to stay on the rotation, I think.
