Fresh bread good. With reall butter and hoey, better still, Or fesh butter and fresh fruit jam - I'm partial to stawberry and crab apple, but almost any berry is good.
The best butter I've ever had was purchased at a farmer's market: the real thing, unpasteurized and unprocessed. And fresh jam and preserves: nomnomnom. My grandmother used to make excellent quice jelly back in the day.
But the sourdough my coworker brought me--so good you don't need to add to it. That, to me, is a sign of damn good bread: you tear off a second piece and think, "Putting butter on this would be an insult to this hunk of sweet, moist bread." And then, of course, it's too late to change your mind (as if you would!) because it's already in your mouth.
I make my own sourdough (it's an Alaskan thing) and I love the smell of the dough as it ferments in the big bread bowl on my counter. Hmmmmmmmm.
I get fresh butter at the farmer's market, sometimes goat milk butter if it's available. And Jam, well, I make that too, raspberry or rose hip. But I don't care much for jam on sourdough, I like crusty hot sourdough with soup, especially potato. Or sourdough sandwiches for breakfast: thin sliced sourdough toast with egg, canadian bacon, a crispy hashbrown patty, black olives and/or grilled mushrooms, and held together with melted good sharp cheddar.
Oh man, now I'm friggin hungry, again. Damn you, Eric.
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Never mind. I'm the maker. I'm going to go buy some double dark chocolate brownies, in a small no-pigging out portion size.
And warm. Fresh warm bread.
The best butter I've ever had was purchased at a farmer's market: the real thing, unpasteurized and unprocessed. And fresh jam and preserves: nomnomnom. My grandmother used to make excellent quice jelly back in the day.
But the sourdough my coworker brought me--so good you don't need to add to it. That, to me, is a sign of damn good bread: you tear off a second piece and think, "Putting butter on this would be an insult to this hunk of sweet, moist bread." And then, of course, it's too late to change your mind (as if you would!) because it's already in your mouth.
I get fresh butter at the farmer's market, sometimes goat milk butter if it's available. And Jam, well, I make that too, raspberry or rose hip. But I don't care much for jam on sourdough, I like crusty hot sourdough with soup, especially potato. Or sourdough sandwiches for breakfast: thin sliced sourdough toast with egg, canadian bacon, a crispy hashbrown patty, black olives and/or grilled mushrooms, and held together with melted good sharp cheddar.
Oh man, now I'm friggin hungry, again. Damn you, Eric.
Great, now i am hungry for bread..and its too hot to turn the oven on. (hurry up Fall..there is baking to be done)
;)