Time for bragging

[sarea]

Since it was starting to get warm this week (ha, what a joke, it SNOWED this morning, just to spite me -.-), I brought my sourdough starters out of hibernation. Thought I had forgotten about them? No! Every time I opened my fridge and saw them sitting there, I thought wistfully of the time I'd get to make my own bread again. Supermarket bread just isn't cutting it anymore, I need my homemade artisan bread! The problem is, it's really hard to deal with yeast during the frigid winter. I ended up making the tough decision to toss out 2 of my 3 starters. I couldn't do it before because they were like pets to me. (Yes, it was easier to cut the cord when they'd been out of sight for months.)

I ended up making a garlic parmesan loaf that came out spectacularly. I was a little nervous about baking bread again and having to relearn everything as it's been so long, but it's like riding a bike, I guess. More details about the sourdough starters and the specifics of the bread I made at my food blog, but the bread looked so awesome I had to share the pictures here as well.













They are stuffed with a garlic paste (roasted garlic + olive oil) and grated parmesan cheese.

Comments

[akscully.livejournal.com]

Oh my God, send these to me immediately.

[sarea-okelani.livejournal.com]

I would if I didn't think that by the time they got to you, you'd just have two lumps of mold. <3

[leiliaxf.livejournal.com]

Dude. Don't bogart the bread.

Seriously.

NOM NOM NOM NOM

[sarea-okelani.livejournal.com]

If we plan ahead enough for a sushi/hot pot day, I'd love to make a loaf for you! It just takes forever for the yeast to go through all the rising stages. :D

[embe11ished.livejournal.com]

That bread looks beautiful!

[sarea-okelani.livejournal.com]

Thank you so much!

[adelagia.livejournal.com]

Oh my, those are mouthwatering!

[sarea-okelani.livejournal.com]

Thanks! I have to admit I was surprised they turned out so well. I wish I could say that it's typical of my breadmaking, but it's not. :P

[ropo.livejournal.com]

Num num! I'd eat those right up!

[sarea-okelani.livejournal.com]

You and I both know you wouldn't because of the parsley on top!! But thank you for saying so. <3

[ropo.livejournal.com]

Oh, I'm not big on bread crust at the best of times, parsley or no. Basil's much worse anyway. But I'd eat the yummy bread part!

I think I need a carbs icon.

[corianderstem.livejournal.com]

Dude, those look AMAZING. Go, you!

[sarea-okelani.livejournal.com]

Thank you!!!!!! Now if only I could do it consistently...

[jade-okelani.livejournal.com]

Brava on the leaf pattern! So pretty!!

[sarea-okelani.livejournal.com]

I know! And it was so easy! There are so many uses for parsley I never really thought about. :)) Also, ty. <3

[bitteliten.livejournal.com]

Wow! That looks amazing! You thinking of going pro?

[sarea-okelani.livejournal.com]

Hee, I totally WISH. Even though these are probably the best-looking loaves I've made, they're still not good enough to be pro ... you can see on the sides that my dough slashing still needs a lot of work. Thanks much for your compliment though, it's very encouraging! :D